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.

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.