Milkfish Sisig with Manila Gold Calamansi Curd
by James Ratliff | May 17, 2023
Milkfish Sisig with Manila Gold Calamansi Curd
Prep Time 10 mins
Cook Time 15 mins
For the fish:
- 1 boneless bangus (milkfish) fried and flaked
- 3 Tablespoons unsalted butter
- ¼ cup shallots
- 1 Tablespoon ginger minced
- 2 cloves garlic minced
- 1 Tablespoon Manila Gold pure calamansi
- 1 Tablespoon Soy Sauce
- 2 Tablespoons mayonnaise
- 2 pieces chili pepper sliced
- ¼ cup green onions sliced
- 1 dozen quail eggs
- Salt and pepper to taste
For Manila Gold Calamansi Curd:
- ¼ cup Manila Gold pure calamansi juice
- ¼ cup water
- 2 Tablespoons sugar
- 1 Tablespoons cornstarch
For Manila Gold Calamansi Curd:
For Fish Sisig:
On medium high heat add butter to the pan. Saute shallots until translucent and add ginger. Cook for about 2 mins.
Add garlic and bangus. Cook until slightly crispy about 5 mins.
Mix soy sauce and calamansi together in a small bowl and adjust for more sourness or saltiness.
Pour mixture in pan with fish. Cook until sauce has been incorporated. Lower heat to medium low.
Add in mayonnaise and take the pan off the heat. Season with salt and pepper to taste.
Plate in a sizzling hot cast iron pan and break quail eggs right on top of the fish sisig.
Randomly squeeze drops of calamansi curd all over the dish.
Garnish with chili peppers and green onions.
Serve while still hot and enjoy with friends and family.