Bangus Belly Steaks or Bangus Bistik is another version of Bistek Tagalog (Filipino beef steak) , normally beef is that the main ingredients for cooking bistek but in this recipe we’ll use Bangus Belly (milkfish belly) because it is the main ingredients.
This recipe is seasoned and fried boneless bangus (milkfish) fillets served with a touch sauce, many onion rings and toasted garlic bits. it’s prepared in basically an equivalent way because the traditional bistek apart from the garlic bits.
Bangus Belly Steak Recipe
- 1/2 kilo boneless bangus belly fillets
- 1/4 cup soy sauce
- 4 tablespoon, calamansi juice or lemon juice
- 1/2 teaspoon black pepper, ground
- 1 head garlic, minced
- 2 large onions, cut into rings
- 5 tablespoon cooking oil
- In a large bowl, put the boneless bangus belly, soy sauce, calamansi, and black pepper
- Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes.
- Heat cooking oil in a frying pan.
- Fry the garlic in the oil just until toasted. Remove with a slotted spoon and drain on paper towels.
- In a frying pan, heat the oil and stir fry the onion rings until soft.
- Then Lightly fry the onion rings. Do not overcook. About a minute in the hot oil is enough. Remove with a slotted spoon and drain on paper towels.
- Over medium-high heat, fry the fish until lightly crisp and golden. Flip halfway through cooking to brown both sides evenly.
- When all the fish has been cooked, stir fry the garlic in the remaining oil.
- Pour in the marinade and let it boil for about 1 minute.
- Add the fried fish and let it boil for about 2 minute.
- Arrange the fish slices on a plate, top it with the onion rings, and pour the sauce over them and sprinkle the toasted garlic.
- Serve hot with rice.