Bistek na Bangus
There are many ways to cook bangus belly and one of these is the bistek na bangus. This is a healthier version of the original bistek, that uses thinly sliced beef cooked in soy sauce, kalamansi juice and onions. This recipe of bistek na bangus method is frying the fish first before cooking it with the rest of the bistek ingredients. But you can also omit the frying to make it even healthier because fried food has more cholesterol. The only healthy fat you can eat from that fish is the belly fat because fish fat contains omega 3 fatty acid.
- 1 kilo boneless bangus belly (milkfish belly)
- 2 Tbsp. cooking oil
- ½ head garlic, minced
- 1 large white onion, sliced
- 1 large red onion, sliced
- 1 pc medium tomato, sliced
- 4 Tbsp. soy sauce
- 5 pcs calamansi, extract the juice
- 1 tsp whole black pepper corns
- 1 cup water
- Wash the bangus belly and cut into desired sizes. Heat oil in a pan and fry the bangus skin side first until golden brown. Set aside.
- In the same pan where you fried the bangus, heat about 2 Tbsp. cooking oil and saute garlic until golden brown.
- Add onions, then saute until soft. Set aside some of the onions for garnishing.
- Add tomatoes and cook until soft.
- Add in soy sauce, calamansi, peppercorns, and fried milkfish bellies then pour a cup of water.
- Bring to a boil and simmer for about 2 to 4 minutes. Serve hot with steamed rice.