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Sisig na Bangus
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A picture of Sisig na Bangus.

Sisig na Bangus

Rafael Martin Ong Gonzalez
Rafael Martin Ong Gonzalez @cook_6692112

Deep fried milk fish very tasty. Preparation time around 30 minutes. Cooking time 30 minutes.

Deep fried milk fish very tasty. Preparation time around 30 minutes. Cooking time 30 minutes.

Read more

Sisig na Bangus

Rafael Martin Ong Gonzalez
Rafael Martin Ong Gonzalez @cook_6692112

Deep fried milk fish very tasty. Preparation time around 30 minutes. Cooking time 30 minutes.

Deep fried milk fish very tasty. Preparation time around 30 minutes. Cooking time 30 minutes.

Read more
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Ingredients

30 mins
4 servings
  • 2 piecesmilk fish (bangus)
  • 80 gginger
  • 1whole red onion
  • 4 pcsspring onion
  • 2 pcsred chili pepper
  • 2 cupsmayonaise
  • 1whole lemon
  • 2 tablespoonsugar
  • salt and pepper
  • 2 bagspork crackling
  • cooking oil
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Steps

30 mins
  1. 1

    Dice the onion.

    A picture of step 1 of Sisig na Bangus.
  2. 2

    Dice the ginger.

    A picture of step 2 of Sisig na Bangus.
  3. 3

    Dice the chili peppers.

    A picture of step 3 of Sisig na Bangus.
  4. 4

    Dice spring onions.

    A picture of step 4 of Sisig na Bangus.
  5. 5

    I just picked up this brand by chance, any pork crackling will do.

    A picture of step 5 of Sisig na Bangus.
  6. 6

    Crush the pork crackling

    A picture of step 6 of Sisig na Bangus.
  7. 7

    The milk fish can be purchased from the asian store.

    A picture of step 7 of Sisig na Bangus.
  8. 8

    Pre heat the cooking oil

  9. 9

    Deep fry the milk fish until golden brown.

    A picture of step 9 of Sisig na Bangus.
  10. 10

    Let the milk fish cool down after frying before dicing.

    A picture of step 10 of Sisig na Bangus.
  11. 11

    Slice the lemon.

    A picture of step 11 of Sisig na Bangus.
  12. 12

    Mix all the ingredients together and add the mayonaise.

    A picture of step 12 of Sisig na Bangus.
  13. 13

    Add the sugar, lemon juice, salt, and pepper to taste.

  14. 14

    Chill for few hours before serving.

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Rafael Martin Ong Gonzalez
Rafael Martin Ong Gonzalez @cook_6692112
on February 05, 2017 16:54

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