I am so tempted to call this dish, ‘FISHSTEK TAGALOG’. And hey, I just did! Haha. It’s actually the bangus belly version of your regular bistek tagalog. That sour-y, oomph-loaded dish loved and savored by the food-loving public.
This dish was definitely a childhood favorite. It was a staple on our table during my younger years. My mom usually served this with her creamy chicken sopas or some hot halaan soup with dahon ng sili. Ahhh, ‘atta feast!
The smell of red onion, garlic and calamasi just spell YUMMINESS. The mega combi of onion, garlic and calamansi seals in the dynamite flavor of the entire ensemble. Of course, it goes without saying, that the bangus belly is the rockstar here. Fat, juicy and tasty, how can you not salivate on this bangus?
To do this you will need:
2 pcs bangus belly
3 pcs calamansi
canola oil for frying
1/2 cup canola oil for the marinade
salt and pepper to taste
5 cloves of garlic, minced
3 medium-sized red onions, cut into rings
1/4 cup soy sauce
1 tsp spanish paprika (optional)
1 tsp fresh oregano leaves, chopped
What to do:
1. Season bangus with salt and pepper. Marinate in calamansi, soy sauce, oil and garlic for about 30 minutes or overnight. Rub with paprika before frying.
2. Pan-fry bangus in oil, about 5 minutes for each side. Set aside.
3. Meantime, caramelize the onions with the marinade from the bangus. Add oregano leaves and continue sweating the onions. Be sure to achieve the ‘agaw mantika-toyo’ effect. Remove from pan.
Now you’re ready to plate:
Assemble the caramelized onions…
Then top with the bangus…