Bangus Sisig Recipe

Bangus Sisig Recipe

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5 from 1 review

This Bangus Sisig Recipe can be your everyday go-to dish. It’s a simple dish yet so tasty. Added ingredients like onions, garlic, ginger, salt and pepper, lemon, soy sauce, chili, and mayonnaise all contribute to its umami taste so there’s no need to add MSG anymore.


  • ½ kilo boneless bangus fillet, chill then cut into chunks
  • 2 pcs small white onions, chopped
  • 1 red onion, chopped
  • 10 pcs Calamansi, extract the juice
  • 1 pc green chili peppers(siling haba), sliced diagonally
  • 1 tsp. sea salt
  • ¼ tsp ground black pepper
  • 1 to 2 Tbsp. margarine


  1. Prepare the bangus fillet by slicing the back of the bangus a spreading it like a butterfly.
  2. Then remove the skin and backbone.
  3. Debone the bangus fillet. Chill for 1 to 2 hours and cut it into chunks.
  4. Heat up a non-stick stove top grill and brush with 1 tablespoon cooking oil.
  5. Grill the bangus chunks on all sides until the meat turns white and sides are brown.
  6. Transfer to a plate with paper towels to absorb excess oil. Set aside.
  7. In a bowl, combine bangus chunks, onions, green chili peppers, calamansi juice, ground pepper, and salt.
  8. Toss and mix the ingredients well.
  9. Heat a sizzling plate on a stove and put the margarine until melted and sizzling.
  10. Then place the bangus sisig mixture in the sizzling plate and toss lightly until the margarine coats all the ingredients and the onions are slightly soft and fragrant.
  11. Turn off heat and transfer the sizzling plate with the bangus sisig.
  12. Serve.


This video shows another recipe for bangus sisig.