Sardine Sisig
By: Kira Lee
Sardine sisig is a fun shortcut when you are craving something sizzling, savory, and a little spicy. Toasting the sardines in the pan gives them firmer edges, then onion, chili, soy sauce, and calamansi bring the familiar mix of richness, heat, and acidity that makes sisig so satisfying.
The texture is what makes this version work, so avoid stirring the fish too much while it browns. Mayonnaise is optional, but a small spoonful gives the dish a creamy finish. Serve it with rice for ulam, top it with an egg for a heavier meal, or bring it out as pulutan with chicharon crumbs scattered over the top.
Ingredients
Cooking instructions
- 1
Drain some of the sardine sauce but keep 1-2 tbsp for flavor.
- 2
Heat oil in a pan over medium-high heat.
- 3
Saute garlic and onion until fragrant.
- 4
Add the sardines and chop lightly with a spatula.
- 5
Cook for 3-5 minutes until the mixture becomes drier and slightly toasted.
- 6
Add chili, soy sauce, and black pepper.
- 7
Turn off the heat.
- 8
Mix in mayonnaise, if using.
- 9
Squeeze calamansi over the sisig.
- 10
Serve with egg and chicharon crumbs if desired.
