Bangus Steak / Filipino Fish Steak
How to make a budget friendly Bangus Steak or Filipino Fish Steak. Bangus Steak or Filipino Fish Steak is made of fried boneless bangus or milk fish simmered in tangy and savory sauce topped with fried garlic and onions. Bangus Steak is another version of the famous Filipino Bistek. this Bangus Steak or Filipino Fish Steak is easy to make using simple and affordable ingredients. You can also use other fish like mackerel, tilapia, and many more.
Give this Bangus Steak recipe a try and make sure to cook extra rice! It is also kids friendly and a great busy weeknights dish that the whole family would truly enjoy. Don't forget to check related recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooked recipes and easy to follow cooking videos.
- 1 large (around 2 lbs) boneless bangus, cut into serving pieces
- salt as needed
- 1 tablespoon flour
- 2 large onions, cut into rings
- 8 cloves of garlic, chopped
- cooking oil for frying
- 10-12 pieces calamansi, juiced
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar or to taste
- 1 teaspoon black pepper
- 1 teaspoon cornstarch (optional) diluted in 2 tablespoon water
- In a medium bowl, combine calamansi juice, vinegar, water, soy sauce, oyster sauce, sugar and ground pepper. Stir well and taste if more sugar or salt is needed. Set aside.
- Pat dry both side of the bangus using a paper towel. Season with a pinch of salt and lightly coat with flour. Hint: flour will help prevent the hot oil from splattering and will also keep the fish crunchy.
- In a wide pan, heat enough cooking oil over medium heat. *make sure oil is hot enough before you start frying. Add sliced onions and quick cook for about 30 seconds and set aside. Using the same pan with oil, gently add the bangus and fry fish until medium brown. Flip to cook the other side of the fish. Gently remove the fish from the pan, drain excess oil and set aside.
- Remove most of the used oil (discard) leaving around 2-3 tablespoon. Add chopped garlic and cook until light brown. Set aside a tablespoon of fried garlic for later use. Pour-in calamansi-soy sauce mixture to the pan. Stir well and let it simmer over low heat for about 5 minutes or slightly reduced while stirring occasionally. Gently add the cornstarch mixture and stir well. Simmer until slightly thicken while stirring occasionally.
- Add fried bangus to the pan and let it cook for about 2 minutes. See cooking video above for details. Top with fried garlic and onions. Transfer in a serving plate and serve warm with steamed rice. Enjoy!
(click on name links below the pictures to see complete recipes)