Monday, November 19, 2012

Kulinarya Cooking Club November 2012 Challenge: BANGUS SISIG

Our hosts for this month's challenge Frances and Jenn chose Sisig as this month's challenge.  I chose to do Bangus Sisig as a healthier alternative to all the meat I've been eating.  For the uninitiated SISIG according to Wikipedia:
Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
BANGUS SISIG
1 whole bangus (milkfish) butterflied and deboned
salt and pepper, to taste
Lauric Oil, for frying
1 medium red onion, peeled and minced
3 cloves garlic, peeled and minced
Finger chili, sliced thinly
Bird's eye chili, sliced finely
Knorr Liquid seasoning
Calamansi, 2 pieces
Egg, sunny side-up for garnish
Preheat pan with lauric oil, season fish with salt and pepper, fry until golden brown and crispy about 7 minutes each side.  Drain on paper towel, chop into cubes.  Set aside.
Pour off excess oil and on the same pan, saute onion, garlic and chilies until fragrant.  Add the chopped cooked fish.  Turn up heat, add liquid seasoning and calamansi juice.  Taste and season with salt and pepper.  Turn off heat and transfer to plate.  Fry egg and garnish on top. 
 
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!

13 comments:

iska said...

This is one sisig I haven't tried yet but heard a lot about it. I love boneless bangus and your dish definitely looks YUM!

Reel and Grill said...

suddenly i'm in need of fried rice with your version of sisig ..... looks so good with the crisp bits of bangus :)

Oggi said...

I will definitely make bangus sisig again. This looks crispy and yummy!

Adora's Box said...

WOW! I know that sisig is pulutan but this callls for a big portion of sinangag and apot of coffee. Delicious!

Peachy Adarne said...

I haven't tried bangus sisig yet but this looks very comforting!

Rackell said...

Can I join in your club? Btw, I love sisig! But I haven't tried Bangus sisig. I hope on our next meet-up, patikim mo samin yan ha.. :)

http://rackell24lumberio.blogspot.com/2012/11/certified-wife-cooked-chicken-cordon.html

storminmykitchen.com said...

Oh YUM!!! Now I should try this one. Love bangus!! Thanks!

Not Quite Nigella said...

I loe reading about the stuff in Kulinaraya Cooking Club because often it's something quite new to me! :)

Wok with Ray said...

Okay, I agree that this is definitely a healthy alternative on the traditional fatty, (but yummy)cholesterol laden (but yummy)Sisig. Must be delicious. Thank you for this delicious entry on the challenge, Chef!

Lorraine Joy Alegria-Vizcarra said...

Great job!

ElizabethQ said...

I love your sisig bangus version! I can just imagine how delicious it will be with the calamansi flavors! Thanks for sharing!

eduardo retiza jr. said...

YUUMMM! Bangus is one of my favorite meals. I am really interested in having this Bangus Sisig in my dish someday. And also try other bangus meals in www.foodpick.me you will like it for sure Godbless

Fauzia Raji said...

I haven't taste this bangus sisig but i want to..http://www.foodpick.me/