Bangus Sisig

Ingredients

• 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts
• salt and pepper to taste
• canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• ½ medium green bell pepper, seeded and chopped
• ½ medium red bell pepper, seeded and chopped
• 4 Thai chili peppers, finely chopped
• 2 finger chili peppers (siling haba), sliced thinly
• ¼ cup calamansi juice
• 2 tablespoons seasoning sauce (Knorr)
• salt and pepper to taste

Instructions

1. Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.
2. 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.
3. Remove from heat and drain on paper towels. Debone and flake meat including the skin.
4. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until slightly softened.,
5. Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.
6. Add calamansi juice and seasoning sauce. Bring to a simmer.
7. Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste.
8. Transfer to a sizzling plate and garnish with chopped chili peppers as desired. Serve immediately.

Notes

• For less heat, scrape the veins and seeds before chopping the peppers.
• If you can’t find Knorr seasoning sauce, substitute 2 tablespoons soy sauce.