Sisig is considered the perfect beer match. It’s usually made of liver, pig ears, and probably unimaginable things–all chopped and mixed (so you don’t actually know what you’re getting), cooked on a greasy hotplate and is sometimes topped with egg. Add a few drops of calamansi, crush a siling labuyo (bird’s eye chili) for a spicy kick, and voila–you got the ultimate pulutan.
Just like adobo, versions abound everywhere, and of course it eventually made it a staple offer in most Filipino restaurants. While the common ingredients ain’t healthy, try making it with tuna, or bangus (milkfish) and you’ve got a delicious easy-to-eat meal!
I was craving Gerry’s Grill‘s sisig–unanimously one of the best–when I put Bangus Sisig on our meal plan. And while I don’t have a sizzling hot plate, this is something I’d love to repeat, even as pulutan!
(Did you know Gerry’s Grill has two branches in California, and one in Hawaii??)
You can use other cooked boneless fish too, like tuna!
- 1 medium/large boneless bangus
- 1/8 cup oil or more, for frying
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 1 large red onion, chopped
- 2 tsp soy sauce
- 2 tsp mayonnaise
- 1 tsp chopped siling labuyo (bird’s eye chili), optional
- 1/3 cup crushed pork chicharon
- 1 tbsp chopped spring onions
- salt and pepper to taste
- Season bangus with salt and pepper. In a frying pan, heat oil and cook bangus skin side down, about 7-10 minutes. Flip bangus and cook the other side until golden brown. Drain bangus on paper towel and separate the cooked meat and discard the skin.
- Discard excess oil from the pan, leaving just about 2 tbsp. Heat pan in medium/low heat and cook ginger, garlic, and onion until fragrant.
- Add bangus meat, soy sauce, and chopped chili; season with salt and pepper. Switch to medium/high heat and mix well for about 1-2 minutes, to avoid burning the fish.
- Add mayonnaise and spring onions, mix well. Turn off the heat, top with crushed chicharon and serve.