Bangus Sisig

When you make a trip to the supermarket's frozen section. you will find that bangus or milkfish has been cut and sold in different ways, the way you would with chicken parts.

The yummiest and most expensive of course, is the prime bangus belly. Perhaps the most "boring"of them all is the back fillet. It is obviously the trimmings of the belly cut. For budget reasons, I get that and serve it the easy way-- breaded fish fingers.

Late last year I thought of coming up with a more novel way to serving it-- thus, Bangus Sisig.

Easy to prep, no rocket science involved. A healthy alternative.

However, it isn't sisig unless you serve it sizzling on a hot plate!

1 pack back fillet

1 red onion finely chopped

1 knob of ginger

1-2 green chili fingers (sili for sinigang)

salt and pepper

soy sauce (optional)

Pre-cook bangus fillet in little water with salt and pepper. Let it cool, remove the skin and separate into flakes.

Finely chop red onions or shallots. Get a knob of ginger and finely chop it as well.

Finally, slice the chili fingers, really thin. Keep the seeds to keep the heat of the dish. If you are a chili head then use siling labuyo instead (tiny red chilis).

(Simply sprinkle all of those on the bangus flakes.)

Just heat mixture in a teflon pan with little oil, add a little soy sauce of you wish, salt and pepper to finish. Toss or stir quickly just to get the spices mixed and to bring out the aroma.

Heat the sizzling plate thoroughly, brush with some oil (to get the best sizzling sound).

And transfer the bangus mix. Serve with calamansi or lemon wedges and eat it while it's hot!

(I suggest you serve the typical soy sauce,shallot,chili mix on the side to control the saltiness.)
Personally, I prefer it simple, with a light gingery taste and mild heat. That way you still get to taste the fish.

I usually serve it with hot steaming rice and munggo soup (mung bean soup). Happiness.