Bangus Bistek Tagalog

Bangus Bistek Tagalog. This is my second dish of Bistek Tagalog dish using bangus. On the first recipe I used bangus belly which turned out great obviously because it was loaded with fish fats, click the link to check the recipe of that Bangus Belly Bistek Tagalog. Now for my second recipe I used large bangus cut into slices, Yes whole bangus with head is available on this part of Australia where I am presently located. I was recently relocated in a town near Mackay. Mackay it is a small City where most of the residents work on the coal mines or businesses that somehow support the mining industry in the area. There’s significant number of Overseas Pinoy here compared to places I’ve been and I mean skilled Pinoys who work in the mines. Now I have to connect these facts to my Bangus Bistek Tagalog post. The City has a relatively sized Pinoy Asian store that support the Pinoy community, that's where the bangus used on today’s recipe was bought.

Cooking my Bangus Bistek Tagalog version I basically similar to my previous post Bangus Belly Bistek Tagalog and Tanguige Bistek Tagalog. The fish has to be fried first the braised with soy sauce and lemon. Here is the recipe of my Bangus Bistek Tagalog.

Ingredients:

1 big size bangus, scaled, cut into slices
2 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1/2 cup soy sauce
1/3 cup lemon juice
powdered pepper
cooking oil

Cooking procedure:

Marinate milkfish slices in a mixture of half of the soy sauce, half of the lemon juice, garlic and pepper for 15 to 30 minutes, place in the refrigerator. Remove the fish from the marinade and discard the remaining marinade. In a wok heat generous amount of oil and fry the milkfish slices in batches for 1 to 2 minutes each side. Expect a lot of oil splashing, cover wok with lid. 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 about 2/3 cup of water, the remaining soy sauce and lemon juice into the wok, bring to a boil. Simmer for about a minute until sauce is reduced to half. Return the fried milkfish, add in the onions and cook for another half a minute. Serve with a lot of rice.

See other Bistek recipes: 

Fried Snapper Pinoy Bistek Style 
Fried Salmon Pinoy Bistek Style 
Tanguige Bistek Tagalog 
Tuna Bistek with Eggplant 
Bangus Belly Bistek Tagalog 

Pork Bistek 
Pork Loin Steak, Bistek Style 
Pork Chop Steak, Bistek Style 
Beef Sirloin Steak, Bistek Style 
Bistek Stir Fry 
Bistek Bulalo with Pineapple 
Bistek Bulalo 
Bistek 

Liver Bistek 
Chicken Liver, Bistek Style 

Mushroom and Tofu, Pinoy Bistek Style