Bangus Bistek
Bangus Bistek has the mouthwatering flavor of Bistek Tagalog but is made healthier and more economical with milkfish. Meaty bangus is fried and cooked in a savory-tangy sauce and topped with sweet onion rings for a filling lunch or dinner. Perfect with steamed rice!
Bistek is a Tagalog version of the term “beef steak.” It is a Filipino method of cooking where the meat is marinated and cooked in a mixture of soy sauce and calamansi.
Beef is commonly used, but as it’s a bit pricey, Filipinos came up with budget-friendly versions using cheaper protein such as pork, chicken, and bangus.
In this recipe, milkfish fillets are dredged in flour, pan-fried until golden and crispy, simmered in a tangy-savory sauce, and garnished with fresh onion rings. It presents a healthier and more affordable way to enjoy the flavors of bistek while also being quicker and easier to make.
Ingredient notes
- Bangus belly – while regular cut-up milkfish will work, boneless bangus fillets provide an easier and more convenient option, with no pesky bones to pick through. You can also use other meaty types of fish, such as tanigue (mackerel), tilapia, or tambakol (yellow-fin tuna).
- Flour– gives the fish a nice crust and minimizes oil splatters during frying
- Aromatics– garlic and onions are the traditional flavor base for ginisa recipes
- Calamansi juice– adds a tangy flavor. You can also use lemon juice
- Soy sauce – for salty, umami taste
- Onion– for garnishing. You can use yellow, white, or red variety
Cooking tips
- Do not skip dredging the bangus in flour; this not only gives the fish a delicious crust but also helps to prevent oil splatters when frying the bangus.
- The bangus is finished off in the pan with the sauce. If you prefer a crispier texture, pan-fry the fish until fully cooked, arrange on a serving platter, and just drizzle the soy-calamansi sauce on top.
How to serve and store
- Enjoy bangus bistek for a filling lunch or dinner with steamed or garlic rice. Top with more onion rings before serving for an extra flavor and texture boost.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat, pop in the microwave at 1 to 2-minute intervals or on the stovetop over medium heat until completely warmed through.
Bangus Bistek
Ingredients
- canola oil
- 1 whole boneless bangus belly, cut into serving pieces
- salt and pepper to taste
- 1 cup flour
- 2 medium onions, peeled, and sliced
- 5 cloves garlic, peeled and minced
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1/2 cup water
Garnish
- onion rings
Instructions
- In a pan over medium heat, heat 1/2 cup canola oil.
- Season fish with salt and pepper to taste and dredge in flour.
- Carefully add to the pan in a single layer and cook for about 3 to 5 minutes on each side. Set aside.
- In another pan, heat 2 tablespoons of canola oil. Add onions and garlic and cook until softened.
- Add calamansi juice, soy sauce, and water. Bring to a boil.
- Add fried fish.
- Lower heat, cover, and continue to cook for about 3 to 5 minutes or until the fish is fully cooked.
- Transfer to a serving plate and garnish with onion rings.
Video
Notes
- Do not skip dredging the bangus in flour; this not only gives the fish a delicious crust but also helps to prevent oil splatters when frying the bangus.
- The bangus is finished off in the pan with the sauce. If you prefer a crispier texture, pan-fry the fish until fully cooked, arrange on a serving platter, and just drizzle the soy-calamansi sauce on top.
