‘FISHstek Tagalog’?



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…

your caramelized onion bed

your caramelized onion bed

Then top with the bangus…



10 responses »

  1. hi caren this is molly, fannie’s childhood friend from cebu. i only get to see you during her parties at home. anyway i love your site! 🙂 and i will copy this fishstek tagalog soon. i love the way you describe it “agaw-mantika-toyo” effect. can you elaborate on that? i kinda have an idea but i don’t want to make a mistake kasi. hope you don’t mind. thank you so much! GBU 🙂

  2. Hi, Molly! Great to hear from you. About the “agaw-mantika-toyo” effect, usually kasi when you pour your marinade onto the oil, it does not separate right away. Like it just becomes a single sauce for the whole dish. But when you give it some simmering for ten minutes or just about enough time for the excess water and other liquids to evaporate, what would remain in the pan would only be the oil and residues of the marinade, separated and a bit thicker. Sauce is tastier and packed with all the flavor concentrate. I’m sure you’ll do fine. Thanks, Molly for swinging by ha. Take care!

  3. wow that looks really good! first time visiting your blog and it seems that you have many recipes that looks really good like this one… maybe i’ll try my hand at a few 🙂

  4. hi caren, this is tita belen. thank you for inviting me to join the eating room. i didn’t know you are into cooking now. we have the same interests pala. i am forever buying recipe books and saw you in one of the magazines i bought, is it yummy or food ? my karen loves to eat and always watches cooking shows , then she would tell me “mom, i want to eat that” kaya pressured ako to cook….. so from now on i will always be your guest in eating room. ciao !

    • Tita Belen Gorgeous! Yes, I’ve been cooking since I was a teenager. Something I passionately and intensely do! Haha! Welcome to the Eating Room ha. Let’s exchange recipes! Chito and Karen are so lucky to have a mom like you. I miss our kwentuhan, I miss you! Take care and keep well!

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