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Bangus Sisig

by Chef Danilo Maramba

 1 boneless bangus
 1 large white onion
 ½ tin liver spread
 Vegetable oil
 30 g butter
 ¼ tsp garlic powder
 ¼ tsp ginger powder
 Worcestershire sauce
 Black pepper
 Mayonnaise

1. Fry boneless bangus in hot oil till brown and crisp. Cool and flake into small pieces.
2. Toss flaked bangus in liver spread. Set aside.
3. Melt butter in a wok over medium heat. Add chopped onions and sweat until
transparent. Add bangus mixture and toss till almost done (roughly 3 minutes). Add
garlic and ginger powder, Worcestershire sauce, and cook for 2 more minutes.
4. Top with mayonnaise and serve immediately.