Bangus sisig is a Filipino classic in which milkfish is seared with butter, incorporating a French influence, then deboned and mixed with shallots, ginger, garlic, lemon juice, capers, and Hollandaise sauce for added richness. The dish is topped with crispy fried bangus skin and a sunny-side-up egg, garnished with scallions and served with steamed rice. It offers a velvety texture with a mild fish flavor, brightened by lemon juice, and enriched by the creamy Hollandaise sauce, while Thai Birdseye chilies add a spicy kick.
Chantilly VA
F&F Filipino Fusion
Bangus Sisig
Bangus (milkfish) / Butter / Salt / pepper / Shallots / Ginger / Garlic / Lemon juice / Capers / Hollandaise sauce / Thai Birdseye chilies / Scallions / Eggs / Steamed rice
Signature Dish
From Prep to Plate
At F & F Filipino Fusion in Chantilly, VA, Chef/Owner Irene Bautista Cuison introduces Seth Tillman to bangus sisig — a dish featuring the national fish of the Philippines prepared with a French influence. She sears the bangus with butter, debones it, and mixes it with shallots, ginger, garlic, lemon juice, and capers. The dish is garnished with skin, sunny-side-up eggs, and served with rice.
F&F Filipino Fusion is a stand inside Lotte Plaza in Chantilly, but don’t let that discourage you. If you’re seeking stellar service and flavorful, freshly cooked food delivered right to your table, this is the place.
Alice Levitt, Northern Virginia Magazine
