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Bistek na Bangus
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How to Cook 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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: bistek na bangus, milkfish bistek
Servings: 6 servings
Calories: 190kcal
Author: Manny

Ingredients

  • 1 kilo boneless bangus belly milkfish belly
  • 2 Tbsp. cooking oil
  • 1/2 head garlic minced
  • 1 pc large white onion sliced
  • 1 pc 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

Instructions

How to cook Bistek na Bangus:

  • 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.

Notes

Cooking Tips for Bistek na Bangus Recipe:

1. Marinate for Enhanced Flavor Marinating the bangus belly in the soy sauce and calamansi mixture before cooking can significantly enhance the flavor of your Bistek na Bangus. Ideally, marinate the fish for at least 30 minutes or even longer if possible. This allows the flavors to penetrate the fish, resulting in a more delicious and well-seasoned dish. You can place the marinating bangus belly in the refrigerator to ensure it stays fresh and absorbs the flavors.
2. Adjust Cooking Time The cooking time for the bangus belly can vary depending on its thickness. Thicker pieces will require a bit more time to cook through, while thinner slices will be done more quickly. Keep an eye on the fish as it fries to ensure it reaches that perfect golden brown crispiness. Avoid overcooking, as it can make the fish tough and dry. Adjust your cooking time accordingly for the best results.
3. Garnish Thoughtfully Garnishing your Bistek na Bangus with the sautéed onions you set aside earlier is not just for aesthetics but also for adding a delightful crunch and freshness to the dish. These onions not only contrast with the rich flavors of the dish but also provide a pleasant texture. Consider adding a squeeze of fresh calamansi juice on top just before serving to enhance the citrusy kick and brightness of the dish.
By following these cooking tips, you can elevate your Bistek na Bangus to a new level of deliciousness and ensure it turns out just the way you desire. Enjoy your homemade Filipino culinary masterpiece!