I was browsing online for a bangus sisig recipe. And it seems like they all have the same ingredients. 3 of the ingredients I don’t necessarily want to use for this dish….like pork chicharon, mayonnaise and butter. Since I preferred the healthier version of sisig, I might as well keep it that way. So I modified the recipe and added 2 more vegetables instead (celery & green bell pepper).
Oh, and I had a stroke of genius (I know, that’s a stretch). While flaking the fish meat off the skin, I thought about what to do with the leftover skin. As much as I would love to put pork chicharon in this dish, I found my salvation. Crispy fried bangus skin instead. So I went ahead and cut them into strips. Add two shakes of salt. Fried them and good heavens….they were super crunchy and delicious. Now, I have the crispy texture that I need to complement the bangus sisig. So here we go.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 large boneless fried bangus, meat flaked
- 1 large red onion, chopped
- 2 teaspoons minced ginger
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup scallions, sliced
- 1 tablespoon chopped chili (labuyo or Thai chili)
- 2 tablespoons oyster sauce
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Sliced lemon
INSTRUCTIONS
- Heat oil in a large skillet.
- Add onion and cook for 2 minutes.
- Add ginger, celery and bell pepper and cook for 3 minutes.
- Stir in the bangus flakes.
- Put in the garlic powder, oyster sauce, chili and half of the scallions. The other half for garnish. Stir to incorporate. Cook for 5 minutes.
- Correct seasonings with salt and pepper as needed.
- Serve with lemon slices, garnish with the sliced scallions and more chilis if desired and top with the crispy fried bangus skin.
Enjoy!
Credits to: m.facebook.com/bellahskitchen
