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I was browsing online for a bangus sisig recipe.  And it seems like they all have the same ingredients. 3 of the ingredients I don’t necessarily want to use for this dish….like pork chicharon, mayonnaise and butter.  Since I preferred the healthier version of sisig, I might as well keep it that way. So I modified the recipe and added 2 more vegetables instead (celery & green bell pepper).

Oh, and I had a stroke of genius (I know, that’s a stretch).  While flaking the fish meat off the skin, I thought about what to do with the leftover skin.  As much as I would love to put pork chicharon in this dish, I found my salvation.  Crispy fried bangus skin instead.  So I went ahead and cut them into strips.  Add two shakes of salt.  Fried them and good heavens….they were super crunchy and delicious.  Now, I have the crispy texture that I need to complement the bangus sisig.  So here we go.


  • 2 tablespoons extra-virgin olive oil
  • 1 large boneless fried bangus, meat flaked
  • 1 large red onion, chopped
  • 2 teaspoons minced ginger
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup scallions, sliced
  • 1 tablespoon chopped chili (labuyo or Thai chili)
  • 2 tablespoons oyster sauce
  • 1 teaspoon garlic powder
  • Salt & pepper to taste
  • Sliced lemon


  1. Heat oil in a large skillet.
  2. Add onion and cook for 2 minutes.
  3. Add ginger, celery and bell pepper and cook for 3 minutes.
  4. Stir in the bangus flakes.
  5. Put in the garlic powder, oyster sauce, chili and half of the scallions.  The other half for garnish.  Stir to incorporate.  Cook for 5 minutes.
  6. Correct seasonings with salt and pepper as needed.
  7. Serve with lemon slices, garnish with the sliced scallions and more chilis if desired and top with the crispy fried bangus skin.

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