- 1 large boneless bangus
- 1/2 cup scallions, chopped
- 1 large peeled and chopped onion
- 2 tablespoons soy sauce
- 2 cloves of garlic
- 5 chopped chilli pepper (labuyo or Thai chili)
- 1/2 teaspoon ground black pepper
- 2 teaspoons peeled and minced ginger
- 1/2 teaspoon salt
- 2 juiced lemons
- 1/2 tablespoon mayonnaise
- oil (desired volume is subjective)
- First thing is to season the bangus with pepper and salt. Heat the frying pan until the oil is hot enough to fry the bangus. Avoid overheating the oil. Dip the bangus, skin side down first, and fry until golden brown.
- After frying the bangus, drain excess oil unto paper towels. Don’t forget to debone it as well.
- Reheat the skillet then add the garlic, onions, bell peppers, and ginger. Don’t forget the correct order of frying the spices. First the garlic and then the onion — allow the two to become slightly fried then add the bell pepper and the ginger.
- Add the bangus. Make sure that the spices are not overcooked. If overcooking accidentally occurs, repeat third step.
- Add the rest of the condiments — chilli pepper, ground black pepper, scallions, salt, lemon juice, and soy sauce. Stir. Be careful not to over stir your sisig. It can absolutely make your sisig looks like a porridge. Let it cook for 5 minutes.
- Add mayonnaise. Stir it. Again, do not overcook your sisig. Serve hot.
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