Paleo Bangus Sisig

Ingredients

• about 450 g Bangus (milkfish)
• 1 medium Red onion
• 1/2 medium Green bell pepper
• 2 tbsp Coconut aminos
• 2 tbsp Calamansi juice
• 1/2 tsp Chili flakes
• 1 tsp Ginger
• 1 tbsp Coconut oil
• 12 cups Lettuce cups

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 450 g of Bangus (milkfish) on a baking sheet and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Once cooked, let the bangus cool slightly, then carefully remove all bones and flake the meat into bite-sized pieces.
2. 2Place a 25.4 cm skillet over medium heat. Add the 1 tbsp of Coconut oil. Once the oil is shimmering, add the 1 medium Red onion, thinly sliced, and the 1/2 medium Green bell pepper, diced into 0.635 cm pieces. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. 3Add the flaked bangus to the skillet with the softened vegetables. Cook for 3-4 minutes, stirring gently, until the fish is heated through.
4. 4Stir in the 2 tbsp of Coconut aminos, 2 tbsp of Calamansi juice, 1/2 tsp of Chili flakes, and 1 tsp of Ginger, minced. Continue to cook for another 3-5 minutes, stirring, until the liquid has reduced slightly and the bangus mixture is well coated.
5. 5Arrange the 12 cups of Lettuce cups on a serving platter. Spoon the bangus sisig mixture evenly into each lettuce cup.

Related Guides