Tanguige Steak

Tanguige Steak
Tanguige Steak, I have this beautiful slice of left-over tanguige from my kinilaw. That day I bought two kilos I was only planning to buy a kilo for kinilaw but it was so fresh. I could not resist buying another kilo more, and would think what to make later on.

I want to cook the fish slice as it is, well there are several ways one is frying it and make a sweet and sour or escabeche dish but personally I don’t see it as the best way. I opted with tanguige steak, it is simple to prepare and do not require so much ingredients. This doesn’t also require to over fry the fish which make the meat fiber hard. The cooking procedure is as simple as marinating and frying or grilling the fish and you have an excellent fish dish.

Tanguige Slices


1/2 kilo big size tanguige, sliced crosswise
1/2 head garlic, minced
1/2 cup soy sauce
1/4 cup lemon juice
1/2 tsp. sugar
powdered pepper
seasoning liquid
cooking oil

Cooking procedure:

Marinate tanguige steak in a mixture of soy sauce, lemon juice, garlic and pepper for 10 to 15 minutes before cooking (place inside the ref.). Drain marinate and drizzle with seasoning liquid. In a frying pan, on high heat grill fry fish for 4 to 5 minutes each side or until the fish is just cooked and color changes to dark golden brown, drizzle with seasoning liquid in between. Serve immediately.


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