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Bistek na Bangus
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5 from 1 vote

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 mins
Cook Time20 mins
Total Time25 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: bistek na bangus
Servings: 6 servings
Calories: 190kcal
Author: Manny


  • 1 kilo boneless bangus belly milkfish belly
  • 2 Tbsp. cooking oil
  • 1/2 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


    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.