Kulinarya Cooking Club November 2012 Challenge: BANGUS SISIG

 

Our hosts for this month's challenge Frances and Jenn chose Sisig as this month's challenge.  I chose to do Bangus Sisig as a healthier alternative to all the meat I've been eating.  For the uninitiated SISIG according to Wikipedia:

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

BANGUS SISIG
1 whole bangus (milkfish) butterflied and deboned
salt and pepper, to taste
Lauric Oil, for frying
1 medium red onion, peeled and minced
3 cloves garlic, peeled and minced
Finger chili, sliced thinly
Bird's eye chili, sliced finely
Knorr Liquid seasoning
Calamansi, 2 pieces
Egg, sunny side-up for garnish
Preheat pan with lauric oil, season fish with salt and pepper, fry until golden brown and crispy about 7 minutes each side.  Drain on paper towel, chop into cubes.  Set aside.
Pour off excess oil and on the same pan, saute onion, garlic and chilies until fragrant.  Add the chopped cooked fish.  Turn up heat, add liquid seasoning and calamansi juice.  Taste and season with salt and pepper.  Turn off heat and transfer to plate.  Fry egg and garnish on top. 

 

Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

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