Ingredients with Measurements:
- 2 pieces of boneless bangus (milkfish)
- 1/2 cup of chopped onions
- 1/2 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 celery
- 1/4 cup of mayonnaise
- 1/4 cup of soy sauce
- 1/4 cup of calamansi juice
- 2 tablespoons of cooking oil
- 3 cloves of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Frying pan or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine mayonnaise, soy sauce, and calamansi juice. Mix well and set aside.
2. Heat the cooking oil in a frying pan or wok over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add the boneless bangus and cook until browned on both sides.
5. Remove the fish from the pan and let it cool. Once cooled, flake the fish into small pieces.
6. In the same pan, add onions, green onions, red bell pepper, green bell pepper, and celery. Sauté for 2-3 minutes.
7. Add the flaked bangus to the pan and mix well.
8. Pour the mayonnaise mixture into the pan and mix until all ingredients are well coated.
9. Season with salt and pepper to taste.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- You can substitute mayonnaise with sour cream or yogurt.
- You can substitute calamansi juice with lemon or lime juice.
Variations:
- You can add chopped chili peppers for a spicier version.
- You can add crispy fried garlic on top for added texture.
Tips and tricks:
- Make sure to remove all the bones from the bangus before cooking.
- Use a non-stick pan to prevent the fish from sticking.
- You can also use leftover grilled or fried bangus for this recipe.
Storage instructions:
- Store leftover Bangus Sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Bangus Sisig in a frying pan or microwave until heated through.
Presentation ideas:
- Serve the Bangus Sisig on a sizzling plate for a restaurant-style presentation.
Garnishes:
- Garnish with chopped cilantro or parsley.
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 Bangus Sisig is too dry, add more mayonnaise or calamansi juice.
Food safety advice:
- Make sure to cook the bangus thoroughly to prevent foodborne illnesses.
Food history:
- Sisig is a popular Filipino dish that originated in Pampanga, a province in the Philippines.
Flavor profiles:
- The Bangus Sisig is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the Bangus Sisig as a main dish for lunch or dinner.
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Region: Philippine