Recipe: Delicious Mom’s Fish Sisig

Mom’s Fish Sisig. She would utilize leftover fried fish and that last piece of onion in the fridge. SISIG GALUNGGONG MY MOM'S RECIPE - SPICY FISH!!!! SISIG GALUNGGONG MY MOM'S RECIPE - SPICY FISH!!!!

When cool to touch, flake fish to small pieces, discarding bones, head and tail. Shrimps • Salmon belly sliced • Kamias tops and bottoms cut and cut in half then boil then mash in a strainer in a bowl for juice • Onions sliced • Tomatoes chopped • Okra tops and bottoms cut • Finger chilies • Daikon radish peeled and sliced In a pan, heat oil. Slide in fish and fry until crisp and golden brown. You can have Mom’s Fish Sisig using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mom’s Fish Sisig

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

Remove from pan and drain excess oil on paper towels. When cool to touch, flake fish to small pieces, discarding bones, head and tail. In a bowl, combine fish meat, onions and peppers. Filipino Style Recipe: Tilapia sisig is a spicy and sour appetizer that usually served as finger food (pulutan).

Mom’s Fish Sisig step by step

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!.

Normally the fish comes fried or steamed then debone and flake. Marinade with soy sauce, vinegar, sugar, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi. It is though that the original sisig was prepared by just boiling pig's ears, jowls and often times with liver. The pig brain is added to make it creamy.