Sunday, 3 February 2013

Bangus Sisig



My husband is very fond of sisig that's why when we were still in Singapore, we make it a point to shop at least once a month at Sheng Shiong supermarket just for a pig's face.  Yep, in Singapore, only in Sheng Shiong can you find a whole pig's face. Ooops you can also find it in wet markets if you are lucky.

Anyway, this recipe is about sisig.  One of those glorious authentic Filipino creations that is either fatty-high-in-cholesterol-delicious or healthy-delicious depending on the ingredients you use and on the method of cooking employed.

We have a collection of pork sisig recipes in our blog and  a recipe on tuna sisig too.  You can check the links below.  I am sure, we'd come up with other non-pork sisig in the future depending on our cravings and the availability of ingredients :-)

         myFresha-licious  Pork Sisig collection  &  Tuna Sisig recipe

Since it's the month for the hearts, I cooked a Filipino sisig dish that is good for the heart.  This bangus sisig I just cooked is a healthy recipe, I made sure of that even if I put mayonnaise in my sisig.   Some would fry the fish, but like what I did with my tuna sisig, I grilled my fish.  you can pan-grill it if you like.  For me, I went for the easiest and most convenient way of grilling :-) I placed the fish on a non-stick baking dish and place it in the oven for grilling.  I came back for it after 20 minutes when the fish are browned :-)  The hard part in this recipe was in the flaking of the fish meat and removing those tini-tiny fish bones.  I didn't use deboned milkfish because I don't know how to do it.  We will ask the service crew at carrefour to debone the fish next time. 



Plain Bangus sisig for Frederick



Bangus sisig with low-fat mayonnaise for me
 


My husband loved this bangus sisig so much that he forgave for those tiny-spikes caught in his throat :-) In fact, he's requesting me to cook another one for the following day.  I'm thinking to try making tilapia sisig or maybe even salmon sisig next time hhhmmm

Something Interesting :

A serving of milkfish contains 20 percent of the saturated fat, 19 percent of the cholesterol and 9 percent of the total fat that MayoClinic.com advises adults to limit themselves to each day. Although milkfish does contain a significant amount of fat, 60 percent of the fat is heart-healthy monounsaturated fat, including omega-3 fatty acids, which are associated with decreased blood triglyceride levels, reduced blood pressure, enhanced immune function and an improvement in arthritis symptoms.
     (source ; The Milkfish diet: )





      BANGUS SISIG

Ingredients :

Milkfish (bangus) - 1 whole
Garlic, chopped - 4 cloves
Onions, chopped - 2 medium
Red Hot Chili Pepper - as desired

Salt
Black pepper powder
Sesame oil or vegetable oil- less than 1 tbsp

Lemon / kalamansi juice - 2 tbsp
Soy Sauce (Kikkoman) - 2 tbsp
Low fat Mayonnaise - 1 tbsp (optional)

Cooking Procedure :

1. Clean, scale and gut the milkfish.  Slice open the fish and rub it with salt inside out.  Set aside for at least an hour.
2.  Grill fish until it turned brown then flake it.  Remove the fish bones as much as you can.
3. Mix the soy sauce and lemon juice together and  set aside
4.  Place oil  and garlic and chili in a pan and stir fry until garlic is brown.
5. Add half of the onions and stir until they wilt.
6.  Stir in the flaked bangus and sprinkle with black pepper powder. Continue stirring.
7.  Pour the lemon-soy sauce seasoning on the bangus and add in the remaining onions.  Stir for 2 minutes and remove from fire.


You can serve it as is or you can mix it with a little mayonnaise.  If you plan to add mayonnaise in it (low-fat or not) let the sisig cool down first. 


 © myFresha-licious  (04February2013)

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