What is Filipino fish steak?
Filipino fish steak, to put it simply, is the fish version of what the Filipinos call bistek (which is a colloquial term for beef steak. I think if you say beef steak repeatedly and faster, you would hear “bistek” from your own tongue. Filipino fish steak then means the bistek recipe, however, replacing beef slices with fish.
Milk fish (or bangus in Filipino language) is more commonly used for this recipe. Other choices would be tanigue (Spanish mackerel) or any other fish that remains sturdy when fried.
Ingredients for Filipino fish teak
This is one of the easiest recipes you’d find, and delicious at that. It needs only five besic ingredients:
- minced garlic
- sliced onions
- fried sliced fish
- lemon or calamansi (Philippine lime)
- soy sauce
How to Cook Fish Steak
Fry and sautee – those are the two basic steps you would need to achieve this easy recipe.
You may want to rub the fish with salt to give it a little taste on its own. Although, in my opinion, it is not that necessary, because the fish will take its taste from the sauteed ingredients that follow it.
Fry fish separately until light brown or golden brown, but crispy enough.
Sautee garlic and onions in cooking oil over medium heat for a few minutes. Add the souring agent (freshly-squeezed lemon juice or calamansi) and soy sauce. Simmer for a couple of minutes. Add the fried fish and simmer again. then the recipe is ready to serve.
How to Serve Filipino Fish Steak
This is usually served with steamed white rice. It is also good with any fried rice – garlic fried rice, egg fried rice, or vegetable fried rice – and you are good to go!
Top cooked fish steak with onion rings! Wonders!
Keep leftover Filipino fish steak in a sealed container for a week in the fridge, reheat when needed.
Adding freshly ground black pepper would give Filipino fish steak additional character in taste.
Freshly fried fish is best for this recipe, i.e., resurrecting left-over fried fish is a welcome idea, but freshly-fried gives off wonders to this dish. Fish fillets are good alternative; this would, however, become a softer version.
Onion variety is dependent on your preference: white onions give Filipino fish steak a bit of sweetness; yellow onions are great but might have a tendency to be a bit soft (unless you prefer this, like my hubby); red onions will make this dish a bit spicy – nicely spicy!
- 1 kilo of fresh sliced fish milkfish, Spanish mackerel or any fish that is sturdy when fried
- 5-7 cloves of garlic minced
- 2-4 sliced onions preferably white, separated
- 1 cup lemon juice or calamansi juice
- 1/2 cup soy sauce
- 1/4 cup water optional
Fry fish separately.
Sautee garlic and half of the sliced onions in a pan over medium heat until the onions are soft and limpy.
Add lemon juice or calamansi juice and simmer for two minutes.
Add fried fish and simmer for another two minutes. Turn fish once and simmer again for two minutes.
Fish Steak from Marcie at My Mothers’ Kitchens