Sizzling Boneless Milkfish (Bangus Sisig in Fillipino)
  • 1 piece Milkfish fried or baked, and then flaked
  • 1 piece onion chopped
  • 1/2 cup scallions chopped
  • 1 tablespoon chili pepper small or Thai chili
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 2 teaspoons ginger minced
  • 1 cup crushed chicharon pork rind (optional)
  • 1/2 tablespoon mayonnaise or less (optional for me)
  • 1/4 cup unsalted butter or ghee or avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt or less
  • Splash of rice wine vinegar or apple cider (optional)
  1. Melt-in butter in a large pan
  2. Add the onion and cook for 3 minutes
  3. Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
  4. Add the milkfish and then stir.
  5. Put-in the garlic powder, salt, ground black pepper, and soy sauce. Stir and cook for 5 minutes.
  6. Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
  7. Put-in the mayonnaise. Stir.
  8. Transfer to a serving plate. Serve with rice and sunny side-up egg.
  9. Garnish with lemon.
Milkfish (Bangus) is a national fish in the Philippines. People eat this grilled (or fried. Milkfish is available in Asian market but it is best to get the boneless frozen version for this dish. I love this dish because it is easy to make and rich in flavor. If you want to eat healthy and satisfy your craving for great dish, I recommend to try this dish.