March 8, 2013

Bangus Sisig

Bangus Sisig
I want to thanks Max of Online Chances for sharing her recipe of Bangus Sisig. I just did some modifications.

You will need:
1 medium size (bangus about ½ kilo), boneless
¼ kilo chicken liver, fried and minced
½ cup calamansi juice
2 medium size onion, minced
Sili, minced (depending on how hot you prefer)
Salt and pepper to taste
1 tbsp butter or margarine
Spring onions chopped
1 tbsp mayonnaise

Here what to do:

Marinate bangus in 1 tbsp soy sauce and ½ cup pineapple juice for about 30 minutes. Fry until golden brown. Flake the meat. Set aside.

In a wok, melt butter or margarine and sauté onion until translucent. Add bangus flake, chicken liver, salt and pepper and calamansi juice. Continue mixing for about two minutes. Add in siling and mayonnaise. Keep on mixing for another minute. Add one egg and mix until no more trace of raw egg is observed. Place the mixture in serving plate topped with sunny side-up egg and sprinkled with spring onions.

Here is another option in serving - Place the mixture in a pre-heated sizzling plate topped with egg and sprinkled with spring onion.
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