How to Make Bangus Sisig | Chef Andre Casper x Frescano Boneless Milkfish

Get ready to spice up your mealtime with this mouthwatering Bangus Sisig recipe, brought to you by Chef Andre Casper of Roline's, in collaboration with Frescano Boneless Milkfish! 🇵🇭🔥 In this step-by-step tutorial, Chef Andre shows you how to transform tender, high-quality Frescano boneless bangus into a flavorful Filipino dish that’s perfect for any occasion — whether it’s a family gathering, a weekend feast, or just a treat-yourself moment. BANGUS SISIG by Andre Casper 1/2 white onion 1/2 red onion 1 chili pepper 1 bunch green onion Thumb-size ginger, minced 1/4 cup calamansi juice 3 tbsp soy sauce 1 pack Frescano boneless bangus sisig Salt and pepper Neutral cooking oil Chop vegetables and set aside. Fry bangus for 7-10 minutes on each side over medium heat. Place fish on draining sheet and set aside to cool. Remove fish flesh, retaining its skin. Assemble sisig: Transfer fish flesh to a large bowl and shred with two forks. Add onions, salt, pepper, a few chili pepper slices and ginger. Add calamansi juice and soy sauce. Mix. Spoon the mixture back onto the fish skin. Top with green onions, chilis, calamansi juice. Serve. ✅ Don’t forget to like, comment, and subscribe for more easy and delicious Filipino recipes and culinary inspiration. 🔔 Hit the notification bell so you never miss a new video! #BangusSisig #FrescanoMilkfish #ChefAndreCasper #FilipinoFood #PinoyRecipes #HowToCookSisig #BangusRecipe #SizzlingSisig #FoodTutorial #EasyFilipinoDishes #AndreCasper Produced & Written by WeSparq Cinematography & Editing: Jon Santos Gaff & Grip: Richie Santos Experience the taste of the Philippines! www.RamarFoods.com @ramarfoods