How to Prepare Perfect Mom’s Fish Sisig

Mom’s Fish Sisig. When cool to touch, flake fish to small pieces, discarding bones, head and tail. In a bowl, combine fish meat. Anyway, I love the sizzling crispy sisig at Dencio's. yum. just thinking about it now makes me.

Mom’s Fish Sisig Sisig has been one of the best creations in Filipino cuisine. It is delicious in many ways. Bangus sisig is a good version that can be considered as an alternative to pork. You can have Mom’s Fish Sisig using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mom’s Fish Sisig

  1. Prepare of Leftover fried fish.
  2. It's of Ginger; minced.
  3. Prepare of Bell pepper; minced.
  4. You need of Garlic; minced.
  5. You need of Onion; minced.
  6. Prepare of Soy sauce.
  7. It's of Vinegar.
  8. It's of Sugar.
  9. Prepare of Lemon.

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig's head and liver, usually seasoned with calamansi and chili peppers. See more ideas about Sisig, Fish and meat and Filipino. Sisig literally means "to snack on something sour" in Kapampangan. It is usually cooked using parts of a pig's head, but if.

Mom’s Fish Sisig instructions

  1. Prep your ingredients. I hope this picture can show you the portions I used...
  2. Sauté the garlic and ginger for 3 mins..
  3. Add in the bell pepper and onion; sauté for 1 minute. A pinch of salt helps the process. You can also substitute jalapeño for bell pepper if you like it spicy!.
  4. Add your fish. While sautéing, add 2 tbsp soy sauce, 2 tbsp vinegar, and a pinch of sugar. (My mom’s recipe uses Maggi Seasoning sauce and vinegar; it’s more tasty!) I also added a bunch of freshly cracked pepper..
  5. Squeeze some lemon over the top, and if you have cilantro that’s even better! Serve with steamed jasmine rice and a fried egg. Enjoy!.

Bangus sisig is a healthy alternative to pork sisig and is easier to make. This Filipino appetizer uses flaked milkfish instead of pork. Silog meals and snacks are available �. For decades, sisig has gained popularity more than any other Filipino dish in the country. There are a myriad of versions of the dish that came from Pampanga, depending on where and who prepares it.