Bangus Belly Bistek Tagalog

Bangus Belly Bistek Tagalog
Bangus Belly Bistek Tagalog. The best part of a milkfish is the belly, I am speaking on my personal preference but I am sure most of Pinoys will agree with me. Bangus belly are available in the most supermarkets and they are even sold boneless therefore availability is not a problem.

Bangus Belly Bistek Tagalog Recipe

I preferred it fresh so I have to use the belly from a large milkfish I bought from the fish market. I just used the fatty belly and keep aside the remaining part for other dish. To cook a milkfish belly in a bistek Tagalog style the fish has to be fried first. To avoid damaging the belly fats, the fish have to be fried with the skin positioned at the bottom and then carefully flip over and just quickly fry the fatty side.

Fried Bangus Belly

Warning when frying milkfish, expect a lot of splashing. Here is the recipe.

Ingredients:

1/2 kilo bangus, milkfish belly
2 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1/2 cup soy sauce
1/4 cup kalamasi juice
pepper
cooking oil



Cooking procedure:

Marinate milkfish belly in a mixture of; half of the soy sauce, half of the kalamansi juice, garlic and pepper for 15 to 30 minutes in the refrigerator. Separate the fish from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat generous amount of oil and fry the milkfish belly in medium heat, skin side at the bottom for 2-3 minutes. Expect a lot of oil splashing, cover wok with lid. Now flip the milkfish belly and fry for another minute, when done carefully remove the fish and drain excess oil in paper towel, keep aside. Using the same wok discard excess oil and stir fry onions until translucent remove from wok and set aside. Pour 1 cup of water, the remaining marinade the remaining soy sauce and kalamansi juice into the wok, bring to a boil. Simmer for 2-3 minutes or until sauce is reduced to half. Return the fried milkfish belly, add in the onions and simmer for a minute. Serve with a lot of rice.

See other bangus/milkfish recipe:

Comments

  1. AnonymousAugust 31, 2009 at 7:04 AM

    looks yummy.
    yun po bang kalamansi juice, pwede yung Gina na nakalata? I think may sugar yun. pwede na po ba yun?

    thank you.

    ReplyDelete
  2. ut-manAugust 31, 2009 at 5:17 PM

    Good subtitute for kalamansi is lemon, "Gina" is kalamansi juice drink yata yon..

    ReplyDelete
  3. AnonymousOctober 12, 2009 at 10:57 AM

    I used lime instead of lemon and it turned out good!

    ReplyDelete
  4. AnonymousFebruary 10, 2011 at 3:51 PM

    this is one of my favorite dish,thanks for sharing this recipe,God bless! ♡♡♡
    -AI

    ReplyDelete
  5. ut-manFebruary 16, 2011 at 3:35 AM

    Hi Al,
    I love this one too...

    ReplyDelete
  6. arnie47February 16, 2014 at 3:11 AM

    can i do this with tuna belly?

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more