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You are here: Home / Fish Recipes / Bistek na Tanigue (Spanish Mackerel in Soy Sauce)

Bistek na Tanigue (Spanish Mackerel in Soy Sauce)

October 7, 2018 by Manny 7 Comments

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Bistek is actually a Filipino version of beef steak marinated and cooked with soy sauce and is not the grilled steak which is popular in western cooking. The bistek version I have here used tanigue or Spanish mackerel fish steaks as a substitute to beef. So the next time you are in the market and saw tanigue steaks and don’t know how to cook it, this recipe might be worth a try.

To cook bistek na tanigue: Rub tanigue steaks with salt and fry until golden brown. Transfer to a plate or container and set aside. Heat a tablespoon of cooking oil in a pan and saute garlic and onion. Then add the soy sauce and kalamansi juice. Mix with sugar until the sauce becomes balanced with sweet, sour and salty taste. Adjust the soy sauce, sugar and kalamansi until you got the desired result. Let it simmer for a few seconds then add the fried tanigue steaks. Simmer at least 2 minutes and then serve hot.

 

Bistek na Tanigue
Print Recipe
5 from 1 vote

How to Cook Spanish Mackerel Steaks in Soy Sauce (Bistek na Tanigue)

Bistek is actually a Filipino version of beef steak marinated and cooked with soy sauce and is not the grilled steak which is popular in western cooking.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 6 servings
Calories: 366kcal
Author: Manny

Ingredients

  • 1 kilo Tanigue Steaks or Spanish Mackerel Steaks
  • 1 big white onion sliced into rings
  • 1/4 cup soy sauce
  • 1/4 cup kalamansi or lemon juice
  • 1 Tbsp. sugar
  • 1/2 head garlic minced
  • cooking oil
  • rock salt to taste

    Instructions

    How to cook bistek na tanigue:

    • Rub tanigue steaks with salt and fry until golden brown.
    • Transfer to a plate or container and set aside.
    • Heat a tablespoon of cooking oil in a pan and saute garlic and onion.
    • Then add the soy sauce and kalamansi juice.
    • Mix with sugar until the sauce becomes balanced with sweet, sour and salty taste.
    • Adjust the soy sauce, sugar and kalamansi until you got the desired result.
    • Let it simmer for a few seconds then add the fried tanigue steaks.
    • Simmer at least 2 minutes and then serve hot.

     

    Bistek na Tanigue

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    Filed Under: Fish Recipes Tagged With: bistek, Filipino recipes, Spanish mackerel, tanigue steaks

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
    Favorite Bible Verse: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." (Proverbs 3:5-6)

    Previous Post: « Ginisang Pechay with Pork
    Next Post: Beef Teriyaki »

    Reader Interactions

    Comments

    1. Manny

      May 26, 2023 at 8:04 am

      Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.

      Reply
    2. An

      February 26, 2022 at 7:56 pm

      What do you serve on the side with this?

      Reply
      • Manny

        March 1, 2022 at 1:53 am

        It is usually served with rice.

        Reply
    3. Delza

      February 20, 2019 at 3:10 pm

      Can I cook this without frying the fish?

      Reply
      • Manny

        February 21, 2019 at 12:02 am

        Hi Delza, you can cook it without frying the fish but it will taste fishy and will crumble to pieces when you cook it with the sauce.

        Reply
    4. Theresa

      November 21, 2017 at 6:05 am

      5 stars
      I’m glad I found your bistek na tanigue recipe! I plan to cook it tonight. Thanks!

      Reply
      • Manny

        November 21, 2017 at 6:06 am

        Hi Theresa, I’m also glad you found this recipe! Cheers!

        Reply

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