Sisig is a Filipino appetizer usually serve with alcohol. Filipinos call this pulutan (bar food). The most popular kind of sisig is pork ears and cheeks. They’re boiled, grilled and seasoned with vinegar, chili, sugar and salt. This is a healthier version if you prefer to skip the meat.
Ingredients:
- 2 lbs tuna, or any kind of firm fish
- 1/4 cup calamansi juice
- 2 tbsp coconut vinegar
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 1/2 tsp ground black pepper
- 1/2 cup red onion, sliced thinly
- 1 jalapeño, sliced thinly
- 1 tsp pepper flakes
Directions:
- In a heated cast iron pan, add 2 tablespoons of vegetable oil.
- Fry the fish until golden brown on both sides, about three minutes each side. Transfer to a plate and allow to cool.
- In a bowl, add the calamansi juice, vinegar, fish sauce, sugar, and pepper. Mix to combine.
- Add this mixture to the fish and toss together to combine. Marinate for two hours or overnight.
- Before serving, add the chopped onion, jalapeño, and pepper flakes.
- Serve with a glass of ice cold beer! 🍻
Note:
Other firm fishes will work with this recipe, including salmon, yellowtail, ahi tuna and swordfish. Avoid softer fishes such as tilapia or orange roughy, as they will get soggy while marinating. Also, you can turn down the heat by swapping out the jalapenos for banana peppers.