Sizzling Bangus Sisig

Ingredients

1 pack Sarangani Bay Boneless Bangus Back Fillet approximately 800 grams, skinned and finely chopped

2 pcs medium size onion, coarsely chopped

4 pcs garlic, finely chopped

2 pcs finger chili, finely chopped

5 tbsp oyster sauce

6 pcs tokwa or tofu, cut into small cubes

1 pc each red and green bell pepper, cut into small cubes

1 pc egg (optional)

2 stalks spring onions

pepper to taste

Procedure

In a pan, fry the tokwa or tofu until golden brown.

In the same pan, sauté the garlic and onion and then add chopped bangus.

Sauté until half–cooked, then add the oyster sauce, pepper and chili.

Cook until done.

Sprinkle with bell peppers, onions and spring onions.

Serve in a hot place and top with fresh egg.