Garden-Style Bangus Sisig by Chef RV 🌶🐟

A Garden-Style Take on a Filipino Classic 🌿🔥

Chef RV brings the beloved sisig into the garden with this Bangus Sisig recipe. Instead of pork, the star is milkfish (bangus)—smoky, tangy, and creamy all at once. Perfect for Lent, family gatherings, or any time you want a sizzling dish without the heaviness of pork. 🐟🍋

What makes this version special? It’s light yet flavorful, loaded with onions, garlic, and chilies, balanced by calamansi, oyster sauce, and mayo for that signature creaminess. Best of all, you can make it with grilled, air-fried, or even leftover bangus. 👌

Ingredients You’ll Need 🛒

Bangus Base

• 500g (1.1 lb) bangus, coarsely chopped — air-fried, grilled, or leftover daing/inihaw

Aromatics

• 2 pcs onions, chopped
• 1 tbsp garlic, minced
• 5 pcs green chilies, sliced
• 5 pcs red chilies, sliced

Seasoning & Sauce

• 3 tbsp calamansi juice
• 3 tbsp oyster sauce
• 3 tbsp mayonnaise (good-quality brand)
• Coarse black pepper, to taste
• Butter, for finishing
• 1 pc egg (optional, for topping)

Step-by-Step Instructions 🍳

1. Prepare the Bangus

• Air-fry, grill, or use leftover bangus. Cook 10–15 minutes until firm.
• Debone carefully—sisig should always be bone-free.
• Coarsely chop the fish, keeping some flakes for texture.

2. Mix the Sisig

• Combine chopped bangus with garlic, onions, and green chilies.
• Add calamansi juice, oyster sauce, and mayonnaise. Mix gently.
• Season with coarse black pepper. Adjust to taste.

3. Cook & Serve

• Heat a sizzling plate with butter and garlic.
• Add the sisig mixture, stir lightly, and avoid overcooking.
• Optional: Crack an egg in the center for creaminess.
• Garnish with more onions and chilies. Serve hot with rice. 🍚

Why This Recipe Works ✨

• Healthier twist: Using fish instead of pork makes this lighter yet satisfying.
• Texture play: The combo of flaky bangus, creamy mayo, and crunchy onions hits every bite.
• Sizzling finish: Butter + hot plate = that irresistible smoky aroma! 🔥

Pro Tips from Chef RV 👨‍🍳

• Always double-check the bangus for tiny bones before serving.
• Don’t let the mayo cook too long—add it at the end for a silky finish.
• A generous amount of onions adds natural sweetness and crunch.
• For a restaurant vibe, finish with butter on a sizzling plate and serve immediately.

This Bangus Sisig proves that sisig isn’t just about pork—it’s about bold flavors, heat, and that signature creamy-tangy finish. Whether it’s Holy Week, a garden cookout, or a weeknight dinner, this dish is sure to please. 🌶🐟🔥