Bangus Sisig

Ingredients

• 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
• salt and pepper to taste
• 1/2 cup flour
• canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1/2 medium green bell pepper, seeded and chopped
• 1/2 medium red bell pepper, seeded and chopped
• 4 Thai chili peppers, finely chopped
• 2 finger chili peppers (siling haba), sliced thinly
• 1/4 cup calamansi juice
• 2 tablespoons Maggi Savor seasoning sauce
• salt and pepper to taste

Steps

1. 1

   Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.

2. 2

   Dredge in flour until evenly coated.

3. 3

   In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.

4. 4

   Remove from heat and drain on paper towels. Debone and flake meat including the skin.

5. 5

   In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,

6. 6

   Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.

7. 7

   Add calamansi juice and seasoning sauce. Bring to a simmer.

8. 8

   Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.

9. 9

   Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.