Bangus Sisig

300 gr. boneless bangus or leftover fried/grilled bangus

Salt and pepper to season the bangus

2 T. flour for dredging bangus and liver

50 gr. chicken liver (optional)

2 T. butter or margarine

1 red onion, chopped

2 green sili used for sinigang, sliced diagonally

Seasoning sauce:

1/4 C. calamansi juice

1 T. Knorr seasoning

1/2 T. brown sugar

1/2 t. black pepper

Season the bangus with salt and pepper. Dredge with a little flour.  Fry until brown and crispy.

Dredge liver with flour and fry until cooked but not crispy and overcooked.

Flaked the bangus and chop the liver.

In a frying pan, melt butter.

Add about 2 T. of onions and a few slices of green sili,  When onions are soft, add the flaked bangus and liver.  Cook for about minute or two.  Add the seasoning sauce.  Season with salt and pepper.

Transfer onto a plate or a sizzlang pan and top with the remaining onions and green sili.