Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known as Filipino Beef Steak. This dish is simple and easy to prepare. If you have been visiting this food blog for a while, you should be aware that I always speak of what I think is the truth – and this recipe is something that is easy and delicious. If you love rice, try to control your intake because you are likely to eat more.
Filipino Fish Steak makes use of boneless bangus belly. Bangus or milkfish is the national fish of the Philippines. I get my bangus belly from the Filipino store; it is already prepared this way – bones and scales are removed and all that I need to do is to slice the fish into serving pieces; this saves me a lot of time.
It will only require a small amount of time for you to prepare Filipino Fish Steak. It will be ready before your rice even cooks completely. Although I used bangus for this recipe, you can always use other types of fish. For example, mahi-mahi fillet is something that I love t use if I can’t grab hold of milkfish. As long as it white, you won’t have an issue.
- belly of 2 milkfish, sliced
- 1 medium yellow onion, sliced
- Juice of 1 lemon
- 3 cloves garlic, crushed
- Salt and pepper to taste
- 1 teaspoon chopped flat leaf parsley
- ¼ cup soy sauce
- ¼ cup water
- ½ cup cooking oil
- Heat the oil in a pan.
- Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip the fish to fry the other side.
- Remove the fish from the pan after frying. Discard most of the cooking oil from the pan leaving around 1 tablespoon of oil.
- On the same pan with little oil, cook the garlic until it turns light brown.
- Pour-in the soy sauce, water, and lemon juice. Stir.
- Add the fried fish. Cover and cook for 3 minutes.
- Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add water if needed.
- Transfer to a serving plate.
- Top with chopped parsley.
- Serve. Share and enjoy!