Fish Sisig

Fish Sisig, Tilapia Sisig

Fish sisig, tilapia sisig. Here is a healthy alternative to the cholesterol laden pork sisig. For this version of sisig I have used tilapia but you can also use bangus of any other fish. When stir frying the fish sisig I would suggest that it is to be stir fried as quickly as possible and careful stirring to avoid disintegration of the fish flakes. It can be serve as is or serve in a sizzling plate toped with egg. On this post I will share a technique in serving sisig sizzling style with out using hot plates. This can be done with the use of a microwave oven. Place a serving of the sisig in a microwave safe plate, break a whole egg on top then cook in microwave at medium to high heat until the egg is just cook or until the egg white turn to opaque white in color. Just watch out that you will not overcook the egg, it should be just cook that the sisig can still be stir mix when serving. Here is how I did it, enjoy!

Ingredients:



2 kilo tilapia
1 small can liver spread
3 gloves garlic, chopped
4 medium size onion, chopped
3-5 pcs. green sili, chopped
1 pc. beef bouillon cube
1/2 cup vinegar
1/4 c soy sauce
2 tbsp. liquid seasoning
3 pcs. bay leaf
salt and pepper
cooking oil
egg
kalamansi

Cooking procedure:




Remove gills and innards of tilapia and wash fish thoroughly, drain. Fry fish in a large frying pan until golden brown and skin is crispy, Drain on paper towels. Flake fried fish and discard bones. I a big wok stir-fry garlic until fragrant, add in flaked fish, liver spread onion, beef bullion diluted in 1/4 cup of water, vinegar, soy sauce, liquid seasoning and green sili, stir cook for 3-5 minutes. Season with salt and pepper to taste, stir cook for another minute. Now turn off the stove. When ready to serve place one serving on a platter and top one whole egg. Cook in a microwave oven at medium to high heat until egg white turn to opaque white. Serve with kalamansi.


Source: http://overseaspinoycooking.blogspot.com/search/label/Fish