Love at first bite. If you are like me, and love the flavor combination of soy sauce and kalamansi or kikkoman and lemon (a U.S. college era thing), onions and tomatoes sauteed in some lard and flaked boneless bangus, then you might consider trying this dish. The ingredients are slightly crisped on the one side, soft elsewhere, similar to what others might call bangus sisig perhaps. An offshoot from an earlier experiment with rellenong bangus, here, I decided to try this on a sizzling plate, and the results were, for me, absolutely delicious!
Take a medium to large sized boneless bangus and steam it for a few minutes, just until the meat is cooked. Let it cool a bit, flake the meat, discarding the skin, heat and tail. (You could actually deep fry the skin if you enjoy eating it.) Into a saute pan, add a couple of tablespoons of lard, saute a sliced onion or two, a few cloves of garlic finely minced and a ripe native tomatoes roughly chopped. Add the flaked bangus and stir gently. Add some kikkoman soy sauce and kalamansi or lemon juice to taste. Season with salt and pepper. You could also add chopped siling labuyo or bird’s eye chilies if you like your food spicy. Turn off the heat. You want a tad of moisture at the bottom of the pan, not a totally dry mixture. This could have used some chopped coriander or wansoy for color and flavor, but we didn’t have any. Next, heat a sizzling plate over the firs until HOT. Add another tablespoon or so of lard and then the bangus mixture and serve sizzling. Requires copious amounts of rice. I could have finished this entire portion all by myself. But I had to share. :)