A lighter spin on sisig. This boneless bangus version is savory, tangy, just spicy enough—still great over rice or as pulutan.
A healthier take on a classic, boneless bangus sisig still packs the bold flavors of the pork sisig we all love. Savory, tangy, and a little spicy, it delivers everything you look for in a great sisig—minus the guilt.
Originating from Pampanga, traditional sisig uses parts of livestock that are usually discarded like chicken liver, the pig’s face and ears, and sometimes even the pig’s brain. The fatty, gamey flavors work well with the dish’s main seasonings: onions, calamansi, and chili.
Boneless bangus is widely available in most grocery stores, making this recipe quick and convenient to prepare. Red bell peppers add a subtle crunch, pairing perfectly with the crispy fried bangus skin for added texture. When done right, this dish is irresistibly good, and you’ll be coming back for more!
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