Ingredients with Measurements:
- 1 lb. of fresh tuna, cubed
- 1/4 cup of bagoong isda (fish paste)
- 1/4 cup of vinegar
- 1/4 cup of calamansi juice
- 1/4 cup of chopped onions
- 1/4 cup of chopped green onions
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped siling labuyo (bird's eye chili)
- 1/4 cup of mayonnaise
- 2 tbsp. of cooking oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the cubed tuna, bagoong isda, vinegar, and calamansi juice. Mix well and let it marinate for 30 minutes.
2. Heat the non-stick pan over medium-high heat and add the cooking oil.
3. Add the marinated tuna and cook for 5-7 minutes or until the tuna is cooked through.
4. Add the chopped onions, green onions, red bell pepper, green bell pepper, and siling labuyo. Cook for another 3-5 minutes or until the vegetables are tender.
5. Add the mayonnaise and mix well. Season with salt and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Tuna can be substituted with other fish such as salmon or mackerel.
- Bagoong isda can be substituted with bagoong alamang (shrimp paste).
- Siling labuyo can be substituted with other chili peppers such as jalapeno or serrano.
Variations:
- Pork sisig can be made by using pork belly instead of tuna.
- Chicken sisig can be made by using chicken breast or thigh instead of tuna.
Tips and tricks:
- Make sure to marinate the tuna for at least 30 minutes to allow the flavors to develop.
- Use a non-stick pan to prevent the tuna from sticking to the pan.
- Adjust the amount of siling labuyo according to your preferred level of spiciness.
Storage instructions:
- Store leftover sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sisig in a pan over medium heat until heated through.
Presentation ideas:
- Serve the sisig on a sizzling plate for a restaurant-style presentation.
Garnishes:
- Garnish with chopped green onions and sliced calamansi.
Pairings:
- Serve with steamed rice and a side of atchara (pickled papaya).
Suggested side dishes:
- Garlic fried rice
- Grilled vegetables
- Lumpia (spring rolls)
Troubleshooting advice:
- If the sisig is too dry, add more mayonnaise or a splash of vinegar to moisten it.
Food safety advice:
- Make sure to cook the tuna thoroughly to prevent foodborne illness.
Food history:
- Sisig is a popular Filipino dish that originated in Pampanga, a province in the Philippines. It was traditionally made with pig's head and ears, but has since evolved to include other meats such as chicken, beef, and fish.
Flavor profiles:
- The bagoong isda adds a salty and umami flavor to the dish, while the calamansi juice provides a tangy and citrusy flavor. The siling labuyo adds a spicy kick to the dish.
Serving suggestions:
- Serve the sisig as a main dish for lunch or dinner.
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Region: Philippine