Milkfish Sisig with Manila Gold Calamansi Curd

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


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:

  • Add everything to a small pan over medium heat. Stir constantly and cook until sauce starts to thicken.
  • Take off from heat and transfer to a squeeze bottle. Put aside until sisig is ready.

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.
Keyword ManilaGold
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