Sarangani Sisig Sizzler

Experience the pleasure of eating out with this simple recipe! Make this guilt-free popular pulutan at the comfort of your very own home!

Serves 3 to 4

1 (500-gram) pack SARANGANI BAY Boneless
      Milkfish Fillet, skinned and finely chopped

6 blocks firm tofu, cubed
2 medium red onions, chopped
4 cloves garlic, minced
5 tablespoons oyster sauce
1 red bell pepper, diced
1 green bell pepper, diced
2 finger chilies, sliced into rings
2 stalks spring onions
pepper to taste

For garnish
red and green bell peppers, cubed
red onions, finely chopped
finger chilies, sliced into rings or whole
spring onions
1 raw egg (optional)

1  In a pan, fry the tokwa or tofu until golden brown. Set aside.  

2  In the same pan, sauté onions and garlic. Add chopped bangus. Sauté until half cooked. Add oyster sauce, green and red bell peppers, and chili. Cook until done.

3  Return tofu to the pan and toss gently. Season with pepper.

4  Transfer to a sizzling plate. Garnish with bell peppers, onions, spring onion.  Just before serving, top with raw egg, if desired.

Photo & recipe copyright by Sarangani Bay