Ingredients with Measurements:
- 1 lb. of fish (preferably tilapia or bangus)
- 1/2 cup of vinegar
- 1/2 cup of water
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chili peppers, chopped
- 1/4 cup of calamansi juice
- 1/4 cup of mayonnaise
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Large pan or wok
Step-by-step instructions:
1. Clean the fish and cut into serving pieces. Season with salt and pepper.
2. In a large pan or wok, heat cooking oil and fry the fish until golden brown. Remove from the pan and set aside.
3. In the same pan, sauté the onion, garlic, and chili peppers until fragrant.
4. Add the vinegar, water, soy sauce, and sugar. Bring to a boil and let it simmer for 5 minutes.
5. Add the fried fish to the pan and let it cook for another 5 minutes.
6. Add the calamansi juice and mayonnaise. Mix well and let it cook for another 2 minutes.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 9g
- Protein: 24g
Substitutions for ingredients:
- Tilapia or bangus can be substituted with any firm white fish.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
- Calamansi juice can be substituted with lemon or lime juice.
Variations:
- Instead of fish, you can use pork, chicken, or tofu.
- You can add vegetables like eggplant, bitter melon, or okra.
Tips and tricks:
- Make sure to season the fish well before frying.
- Use a non-stick pan or wok to prevent the fish from sticking.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
- Inun-unan sisig can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan or microwave until heated through.
Presentation ideas:
- Serve in a traditional Filipino banana leaf or on a bed of lettuce.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Garlic fried rice or steamed white rice.
Suggested side dishes:
- Grilled vegetables or ensaladang talong (grilled eggplant salad).
Troubleshooting advice:
- If the sauce is too sour, add more sugar to balance the flavors.
- If the sauce is too salty, add more water.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent foodborne illnesses.
Food history:
- Inun-unan is a traditional Filipino dish that originated from the Visayas region. It is a way of preserving fish by cooking it in vinegar and spices.
Flavor profiles:
- Sour, salty, and spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Filipino