Milkfish Sisig with Manila Gold Calamansi Curd
Discover the zesty flavor of Milkfish Sisig with Manila Gold Calamansi Curd. Perfect for sharing, this dish combines crispy fish and tangy curd in a sizzling cast iron pan. Try it now!
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Cooking tools:
- Cast iron skillet
- Stove
- Mixing bowl
Ingredients
- 1 boneless bangus (milkfish) (fried and flaked)
- 3 Tablespoons unsalted butter
- ¼ cup shallots
- 1 Tablespoon ginger (minced)
- 2 cloves garlic (minced)
- 1 Tablespoon Manila Gold pure calamansi
- 1 Tablespoon Soy Sauce
- 2 Tablespoons mayonnaise
- 2 pieces chili pepper (sliced)
- ¼ cup green onions (sliced)
- 1 dozen quail eggs
- Salt
- pepper
- ¼ cup Manila Gold pure calamansi juice
- ¼ cup water
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch
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