I've recently come across the concept of fish sisig and I'm intrigued! Traditionally, sisig is made with pork, but I'm curious about how fish might change the dish's flavor and texture. Has anyone tried making or tasting fish sisig? What type of fish works best, and how do you manage to keep that signature sisig crunch? Any tips on seasoning or cooking techniques would be greatly appreciated. Also, is it common to find this variation in restaurants around the Philippines, or is it mainly a home-cooked dish? Looking forward to hearing your thoughts and experiences!