Bangus Belly Bistek Tagalog
Bangus Belly Bistek Tagalog. The best part of a milkfish is the belly, I am speaking on my personal preference but I am sure most of Pinoys will agree with me. Bangus belly are available in the most supermarkets and they are even sold boneless therefore availability is not a problem.
I preferred it fresh so I have to use the belly from a large milkfish I bought from the fish market. I just used the fatty belly and keep aside the remaining part for other dish. To cook a milkfish belly in a bistek Tagalog style the fish has to be fried first. To avoid damaging the belly fats, the fish have to be fried with the skin positioned at the bottom and then carefully flip over and just quickly fry the fatty side.
Warning when frying milkfish, expect a lot of splashing. Here is the recipe.
1/2 kilo bangus, milkfish belly
2 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1/2 cup soy sauce
1/4 cup kalamasi juice
Marinate milkfish belly in a mixture of; half of the soy sauce, half of the kalamansi juice, garlic and pepper for 15 to 30 minutes in the refrigerator. Separate the fish from the marinade reserving the marinade on a separate bowl and set aside. In a wok heat generous amount of oil and fry the milkfish belly in medium heat, skin side at the bottom for 2-3 minutes. Expect a lot of oil splashing, cover wok with lid. Now flip the milkfish belly and fry for another minute, when done carefully remove the fish and drain excess oil in paper towel, keep aside. Using the same wok discard excess oil and stir fry onions until translucent remove from wok and set aside. Pour 1 cup of water, the remaining marinade the remaining soy sauce and kalamansi juice into the wok, bring to a boil. Simmer for 2-3 minutes or until sauce is reduced to half. Return the fried milkfish belly, add in the onions and simmer for a minute. Serve with a lot of rice.
See other bangus/milkfish recipe: