Bangus Sisig with Aligue Rice
Aris Tuazon

Sisig! A perennial favorite of any Filipino.

From the original pork cheek sisig, we now see a variety of different sisig dishes. 

Check out Chef Aris Tuazon’s take on bangus sisig.  Paired with Aligue Rice, and a cold bottle of San Miguel beer,  this could be your new favorite. 

Ingredients

Bangus Sisig

• One boneless unseasoned bangus
• 1 cup Japanese mayonnaise
• 1/2 cup white vinegar
• 1/4 cup calamansi honey or calamansi juice
• Half cut lemon
• 1 Spanish onion
• Scallion
• Chile
• Egg
• Salt and pepper

Aligue Rice

• Rice (day old rice if possible)
  
• Aligue (crab fat. Check with your favorite Filipino or Asian market)
• Garlic
• Salt and Pepper to taste
• Scallions for garnish

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Procedure

Bangus Sisig

1. Start frying the bangus {deep fry or pan fry}. Or bake with olive oil at 350F for 20min until it gets crispy. 
2. In a large mixing bowl, combine the mayonnaise, vinegar, calamansi (can be bottled if fresh calamansi is not available. You can substitute  lemon) and combine for 2 minutes. 
3. Chop the onion into small dice and add it to the bowl. Save some for garnish. 
4. Chop the fried bangus. 
5. Add the chopped bangus to the bowl with the sauce and onion. 
6. Heat a sizzling plate for 3 minutes, add a little butter{optional}. 
7. Add the bangus and finish it with a fried egg, onion, scallion, and lemon wedge. 

ENJOY!

Aligue Rice
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