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Crispy Bangus Sisig: Sizzling Seafood Perfection!

Crispy boneless bangus tossed in a calamansi-soy dressing with onions, chiles, and mayo, served sizzling with an egg on top.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Filipino
Servings 4

Equipment

  • large nonstick skillet or cast-iron skillet 12-inch is ideal for crisping the bangus without crowding; cast iron gives better browning, nonstick is easier if you are nervous about fish sticking
  • Tongs or fish spatula tongs for turning pieces, a fish spatula for lifting delicate flakes without breaking them
  • Mixing bowl medium size for tossing the dressing and aromatics; a stainless bowl is nice because it stays cool
  • Small bowl for whisking the dressing; a mug works in a pinch
  • Cutting board and sharp knife use a stable board for slicing onions thinly; a serrated knife helps with tomatoes if you use them
  • paper towel and plate for drying the fish and holding crispy pieces; drying is a big deal for an easy sisig recipe that still gets crunchy
  • sizzling plate (optional) a cast-iron sizzler or fajita plate makes it feel like restaurant-style sisig; you can also serve straight from the skillet

Ingredients
  

For the crispy bangus

  • 1½ pound boneless bangus skin-on fillets are best for crunch; if using belly-cut, expect richer flavor
  • 1 teaspoon fine sea salt start light because the dressing has soy sauce
  • ½ teaspoon black pepper freshly ground if possible
  • 2 tablespoon cornstarch optional but helpful for extra crisp edges; substitute with rice flour
  • 2 tablespoon neutral oil canola, avocado, or grapeseed; avoid strong olive oil here

For the sisig dressing

  • 3 tablespoon calamansi juice fresh is best; substitute with 2 tablespoon lime juice plus 1 tablespoon lemon juice
  • 1½ tablespoon soy sauce regular or low-sodium; if using patis, start with 1 teaspoon and add to taste
  • 1 tablespoon mayonnaise use a good one; substitute with greek yogurt for a lighter but tangier finish
  • 1 teaspoon dijon mustard optional but it helps emulsify and adds savory depth
  • 1 teaspoon brown sugar optional, just to round the acidity; substitute with honey

For the aromatics and heat

  • 1 piece red onion thinly sliced; substitute with shallot for a softer bite
  • 4 clove garlic minced; adjust up if you are a garlic person
  • 2 piece green chile sliced (thai chile or siling haba); remove seeds for less heat
  • 1 piece red chile sliced for color and sharper heat; substitute with ½ teaspoon crushed red pepper
  • 2 tablespoon scallion thinly sliced; substitute with chives

For the sizzle and serving

  • 1 tablespoon butter for that classic sizzling aroma; substitute with more oil if avoiding dairy
  • 1 piece egg optional but highly recommended for the classic sisig vibe
  • ½ cup cooked jasmine rice per serving, for a full meal; garlic rice is even better
  • 1 piece calamansi cut into wedges for squeezing at the table

Instructions
 

Prep

  1. Pat the boneless bangus very dry with paper towel. This is not busywork: dry fish browns faster, sticks less, and gets those crispy corners that make sisig feel like sisig.
  2. Slice the red onion thinly, mince the garlic, slice the chiles, and slice the scallion. Keep them ready near the stove because the last steps move fast.
  3. In a small bowl, whisk calamansi juice, soy sauce, mayonnaise, dijon mustard (if using), and brown sugar (if using) until smooth. Taste it now. You want it bright and salty with a gentle creaminess; adjust with a little more calamansi for tang or a tiny splash of soy for salt.

Crisp the bangus

  1. Season the bangus with salt and black pepper on both sides. If you want extra crunch, dust lightly with cornstarch and tap off any heavy patches (a thin veil works better than a thick coat).
  2. Heat the skillet over medium-high heat for 2 minute, then add neutral oil. When the oil shimmers, lay the bangus in skin-side down. Press gently with a spatula for 10 second so the skin makes full contact.
  3. Cook without moving until the skin is deep golden and releases easily, about 5 minute. Flip and cook the second side until opaque and lightly browned, about 3 minute. Transfer to a plate and rest for 2 minute.
  4. Chop the bangus into small bite-size pieces. You can go chunky or fine depending on your mood; smaller pieces crisp more in the final sizzle.

Build the sisig (the fast, hot part)

  1. Return the skillet to medium heat. Add butter. Once it melts and foams, add garlic and cook until fragrant, about 30 second. Do not let it scorch.
  2. Add the sliced onion and cook, stirring, until slightly softened but still snappy, about 1 minute. Sisig wants texture, not fully caramelized onions.
  3. Add the chopped bangus and spread it out so it touches the pan. Let it sizzle undisturbed for 1 minute to re-crisp the edges, then toss.
  4. Pour in the dressing and add the chiles. Toss for 30 second, just until everything looks glossy and the sauce clings. If it looks wet, keep cooking and tossing for another 30 second; the goal is "coated" not "soupy."

Make it sizzling and serve

  1. If using a sizzling plate, heat it separately until very hot (it should spit when flicked with water). Transfer the bangus sisig onto the plate carefully.
  2. For the egg: make a small well in the center and crack in the egg. Let it cook from the heat of the plate or pan until the whites start setting, about 1 minute, then gently stir it in if you like it creamy and saucy.
  3. Finish with scallion and serve immediately with rice and calamansi wedges. This is the kind of sisig recipe that gets sad if it sits around, so eat it while it is loud and sizzling.