Recipe #011: Bangus Sisig

Ingredients:
1 kg of boneless milkfish (bangus), butterfly cut

2 pcs medium onion, minced

1/2 cup soy sauce

1/2 cup vinergar

3 cloves of garlic, minced

2 pc chili (optional)

raw egg (optional)

salt and pepper

calamansi

aluminum foil

Procedure:
1. Marinate the fish into soy sauce, vinger and garlic for about 1-2 hours.

2. Wrap the milkfish in aluminum foil and grill until half cook.

3. Cut the fish into small (tiny) pieces.

4. On a separate pot, saute the onion until half cook.

5. Add the bangus chunks and put some of the marinade sauce and let is simmer.

6. Add salt and pepper to taste.

7. Pour in sizzling plate and garnish with egg (optional) and calamansi.

8. Server hot. Enjoy!

Recipe #007: Grilled Bangus (Milk Fish)

Ingredients:
1 medium/large milkfish

2 medium tomatoes, finely chopped

1 medium onion, finely chopped

salt and pepper

aluminum foil

Procedures:

1. Clean the fish but leave the scales.

2. On a bowl, mix the onion and tomatoes.

3. Add salt and pepper into the bowl, mix well.

4. Put some salt on fish's scales.

5. Stuff the fish with onion and tomatoes, from head to stomach.

6. Wrap the fish with foil.

7. Grill the fish, 6-7 minutes each side.

8. Remove the foil and ready to serve. Enjoy!

You can dip the fish in soy sauce with calamansi and chili.