Bangus Sisig

This is Filipino pulutan, food to be eaten while drinking beer or liquor. The traditional version uses pork cheeks, ears, chicken livers, egg, chill peppers, garlic and onions. The meats require a whole lot more prep and have lots of fat. This is lightened up with bangus (also called milkfish), but gets the same sizzling pan prep like fajitas. The fish is convection oven cooked, instead of fried. You can get the fish at an Asian grocery.It’s topped with crushed chicharron and served with a squeeze of lime. It comes in at 3 weight watcher points a serving. Have it with a San Miguel Light beer, cheers!

Bangus Sisig

Serves 4

  • Boneless Bangus, unmarinated
  • 1/2 cup diced onion
  • 2 cloves of garlic
  • Salt & pepper to taste
  • 1 Serrano chili, minced
  • 1 tablespoon of Mayonnaise
  • 1 egg
  • 1/2 oz of chicharron, crushed
  • Lime wedges
  1. Preheat and oven to 425 F, use convection setting if possible. Coat a fajita pan with oil and put into the oven.
  2. Sprinkle the Bangus with salt and pepper and cook 15 minutes
  3. While the fish is cooking, sauté the onion, garlic and chili until onions are tender.
  4. Scrape the fish from the skin and chop. Add to the onion mixture in the sauté pan. Add the mayo.
  5. Put the mix on the preheated fajita pan, it should sizzle.
  6. Quickly mix in the egg or leave the yolk intact if you like. I like some yolky goodness in mine to mix in while eating it. The heated pan should help cook it.
  7. Squeeze with a wedge of lime, top with crushed chicharron and serve immediately.

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Today’s Lunch: Ensalada Ng Talong (Eggplant Salad)

We did this Filipino style vegetable dish. It’s simple, low calorie and tasty! I ate it before I thought of taking a picture. Maybe next time. I swear I know how to cook other things, I’m just on this Filipino kick lately. It’s under appreciated.

Serves 2

  • 2 Chinese eggplants
  • 1 medium tomato, seeded and chopped
  • Onion, 1/4 cup chopped
  • 1 tablespoon or to taste of Filipino shrimp paste (bagoong), I use spicy from Barrio Fiesta. That’s the best we can find near by.
  1. Pierce the eggplants a few times on each side with a fork and grill or cook under a broiler until the skin just begins to split, about 4 minutes per side.
  2. While that’s cooking seed and chop the tomato and onion and mix with the bagoong. Salt to taste if needed, the bagoong is pretty salty by itself.
  3. Slice the eggplant lengthwise and use a spoon to scrape the meat from the skin. Chop it up and top with the tomato mixture.