Monday, February 25, 2013

Bangus Sisig

Presenting our viand yesterday....Bangus Sisig!

Bangus Sisig is actually the most requested viand in my home. It's my kids and hubby's favorite. I really like it when they requested for a viand, it saves me from thinking of what to cook hahaha.

By the way, which do you prefer, Pork Sisig or Bangus Sisig?

I like both. But if I have to choose between the two, I prefer Bangus Sisig because it is healthier and easy to cook. Easy in a way that Bangus Sisig has shorter preparation than the Pork Sisig that requires boiling, grilling and and mincing the pork.

Here’s how I cook my Bangus Sisig.

First, prepare the bangus, it should be deboned and butterflied.  I always ask my favored fishmonger to do it for me.  Marinate it with  kalamansi juice,  a little soy sauce, salt and pepper.  And put it in a hot grill.

Let it cool after grilling. Then flake the bangus.  While grilling, prepare chicken livers - place it in the pot and cook for about 5 minutes. Scoop out, mash it with a fork and set aside.

In a small bowl, mix kalamansi juice (juice of about 5-6 kalamansi), soy sauce (about 2 tablespoon) and pepper.

Heat your sizzling plate or ordinary pan, put a little oil, add minced onions, garlic, two pieces chopped siling labuyo and a chopped green chili.  Saute.

Add the flaked bangus, then the mashed liver. Toss until heated.

Then add the kalamansi-soy sauce mixture to sizzle on the plate or pan. Toss to coat the ingredients evenly.

And lastly, crack an egg on top.

Then turn off the heat. Easy and shorter time to cook, right?

It’s chewy and crispy. And it’s less fatty.  And it’s sour and spicy.
Ah, all the feature of a good Sisig is here.
Oh, delicious!