Pork sisig..Chicken sisig..Tofu sisig..Bangus sisig.. All these variations of sisig are all good but I wanted to try something different this time.
Few weeks ago, I've seen a post online about Salmon Belly Sisig. As one of my favorite fishes, I didn't think twice to try it too!
So here's my own version of the Salmon Belly Sisig!
Salmon Belly Sisig! ✨️
Salmon is among the fishes that is rich omega-3 fatty acids. It can be baked, seared, or even eaten raw (sashimi) but make sure to choose the right type of salmon.
Salmon is an expensive fish. A small thin slab of it (size of a palm) costs Php250 to Php350 but we're lucky because the salmon belly trimmings is a little bit cheaper which is also perfect for making sisig. It's crunchy skin and soft fatty belly almost mimics pork sisig but with no guilt because it's healthy fats!
There are two types of sisig, no mayonnaise (traditional/orginal recipe) and with mayonnaise. Filipinos have been debating which of the two is the better sisig. Well, I would just say enjoy your sisig the way you want to. I like mine with mayo! Lol.
INGREDIENTS
- 1 pack of salmon belly trimmings
- 1 medium onion (diced)
- spring onion (sliced)
- chili flakes
- butter
- cooking oil
- 3 eggs
Sauce:
- 80 ml mayonnaise
- 1/2 Tbsp. oyster sauce
- splash of soy sauce
- 1 Tsp. sugar
- 1 Tbsp. lemon juice
- ground black pepper
Let's Cook!
1️⃣ First thing I do is to make sunny side up. This recipe makes three servings which is why I'm frying three eggs (but you can only see one on the photo. Lol.)
2️⃣ Slice the salmon belly trimmings into bite size pieces, pour just a little oil into a hot pan and fry. The belly will release its fats as you cook it so you don't have to put lots of cooking oil to fry it. Cook the belly until the skin gets crunchy. Set it aside. (You can also mix some cornstarch to make it extra crispy but it's alright if you opt not to.)
3️⃣ Remove excess oil on the pan but you can leave a little if you want. Then proceed by adding the butter.
4️⃣ Next, we saute the onion.
5️⃣ Then put the fried salmon belly back into the pan. As you can see, I also included the fins. I didn't throw it because there's still some fats in it which is difficult to separate so I'll just munch on it to get the remaining belly fats.
6️⃣ You can add the chili flakes along with onions but I tend to be forgetful sometimes. I added it after the salmon belly instead. The chili flakes is optional but I like my sisig a little spicy.
7️⃣ Pour the sisig mayo sauce (mayonnaise, sugar, lemon, soy sauce, oyster sauce, ground black pepper) and turn off the stove. Then proceed by mixing all the ingredients until the mayo sauce is evenly distributed.
8️⃣ Then add some sliced spring onion. Continue mixing.
9️⃣ Put as much as you want on your plate and add the sunny side up over the sisig. This is optional but you can also sprinkle some toasted sesame seeds.
Time to eat!!!
My New Favorite 🤤
I guess if there a sisig recipe that I would never hesitate to make, it would be salmon belly sisig. I can say that it's better than tofu sisig too! The combination of texture of its crunchy skin and soft oily belly coated with mayo sisig sauce is so good. It makes me sad when I'm on my last serving.
If you still haven't tried using salmon belly for sisig then you must try it soon!
