Milkfish Sisig with Manila Gold Calamansi Curd
Ingredients
Fish
- 1 boneless bangus (milkfish) fried and flaked
- 3 tbsp unsalted butter
- 1/4 cup shallots
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 1 tbsp Manila Gold Pure Calamansi
- 1 tbsp Soy Sauce
- 2 tbsp mayonnaise
- 2 pieces chili pepper sliced
- 1/4 cup green onions sliced
- Salt and Pepper to taste
Manila Gold Calamansi Curd
- 1/4 cup Manila Gold pure calamansi juice
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp cornstarch
Instructions
Manila Gold Calamansi Curd
- Add everything to a small pan over medium heat. Stir constantly and cook until sauce starts to thicken.
- Take off from heat and transfer to a squeeze bottle. Put aside until sisig is ready.
Fish Sisig
- On medium high heat, add butter to the pan. Saute shallots until translucent and add ginger. Cook for about 2 mins.
- Add garlic and bangus. Cook until slightly crispy about 5 mins.
- mix soy sauce and calamansi tohether in a small bowl and adjust for more sourness or saltiness.
- Pour mixture in pan with fish. Cook until sauce has been incorporated. Lower heat to medium low.
- Add in mayonnaise and take the pan off the heat. Season with salt and pepper to taste.
- Plate in a sizzling hot cast iron pan and squeeze small drops of curd on top of the sisig.
- Garnish with chili peppers and green onions.
- Serve while still hot and enjoy with friends and family.
Tried this recipe?Let us know how it was!