Bangus Bistek Tagalog

Bangus Bistek Tagalog
Bangus Bistek Tagalog. This is my second dish of Bistek Tagalog dish using bangus. On the first recipe I used bangus belly which turned out great obviously because it was loaded with fish fats, click the link to check the recipe of that Bangus Belly Bistek Tagalog. Now for my second recipe I used large bangus cut into slices, Yes whole bangus with head is available on this part of Australia where I am presently located. I was recently relocated in a town near Mackay. Mackay it is a small City where most of the residents work on the coal mines or businesses that somehow support the mining industry in the area. There’s significant number of Overseas Pinoy here compared to places I’ve been and I mean skilled Pinoys who work in the mines. Now I have to connect these facts to my Bangus Bistek Tagalog post. The City has a relatively sized Pinoy Asian store that support the Pinoy community, that's where the bangus used on today’s recipe was bought.

Bangus Bistek Tagalog Style

Cooking my Bangus Bistek Tagalog version I basically similar to my previous post Bangus Belly Bistek Tagalog and Tanguige Bistek Tagalog. The fish has to be fried first the braised with soy sauce and lemon. Here is the recipe of my Bangus Bistek Tagalog.

Bangus Bistek


1 big size bangus, scaled, cut into slices
2 medium size onion, sliced into rings
1/2 head garlic, finely chopped
1/2 cup soy sauce
1/3 cup lemon juice
powdered pepper
cooking oil

Bangus Bistek - Cooking Procedure

Cooking procedure:

Marinate milkfish slices in a mixture of half of the soy sauce, half of the lemon juice, garlic and pepper for 15 to 30 minutes, place in the refrigerator. Remove the fish from the marinade and discard the remaining marinade. In a wok heat generous amount of oil and fry the milkfish slices in batches for 1 to 2 minutes each side. Expect a lot of oil splashing, cover wok with lid. 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 about 2/3 cup of water, the remaining soy sauce and lemon juice into the wok, bring to a boil. Simmer for about a minute until sauce is reduced to half. Return the fried milkfish, add in the onions and cook for another half a minute. Serve with a lot of rice.


  1. Wow! It is sure delicious! Thanks for posting this delicious food! One of the best menu for a restaurant.

  2. eileenscookery.blogspot.comMay 17, 2012 at 4:45 PM

    I tried this recipe yesterday. We loved it! I used calamansi juice pero masarap pa din.

  3. Hmmmm we tried this on tanguigue, never thought of using the same recipe for bangus it looks tasty will try it out tomorrow lunch.

  4. @Door Popper Kits and

    Thank you...

    Thanks for the feedback.

    @ R and R Traveller,
    it would be good if you could share the outcome..

  5. Tnx for this recipe

    ..try ko to para bukas. Since its holy week we can't eat pork and beef..

    Di na po boring ang fish
    .prito lang kc alam.ko ee
    . Atleast may nadagdag na


  6. I will try this tomorrow morning to know how the taste is good. :) Thanks for this recipe. Im Jim Kenneth Lopez of Muntinlupa City, Philippines. Studying at Lyceum of Alabang. Taking BS HRM course.


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