Sizzling Bangus Sisig

Chef Niel Salvatera

Bangus Sisig (Photo by Ivan Kevin Castro)

Another recipe by Chef Niel Salvatera of Des Plaines, Illinois' Kusina De Manila

Ingredients

1 large boneless fried bangus (milkfish), meat segregated and  chopped (keep the entire skin complete with head and tail of the bangus intact for serving use)

½ cup onion, chopped

1 regular-sized jalapeno, diced

3 tbsp chopped red-bell pepper

3 tbsp chopped green-bell pepper

1 ½ tbsp. homemade blend sauce (garlic aioli)

black pepper to taste

chicken base to taste

Procedure

Heat up sizzling plate on the stove top with the bangus skin with head and tail. On a big bowl, mix the bangus meat with the rest of the ingredients and add it on top of the bangus skin on the sizzling plate. Serve immediately while it is hot and sizzling.

Serves 3-4