Tuesday, May 13, 2014

How to cook Bistek Boneless Bangus

A plate of mouth watering bistek boneless bangus in thick brown sauce.
Bistek Boneless Bangus

How to cook Bistek Boneless Bangus

Boneless Bangus is one of the many popular dishes in the philippines especially the "fried daing na bangus" (marinated in vinegar, salt and pepper and a lot of crushed garlic and deep fried).

Since "Bistek Tagalog" is also my wife and my 2 kids' favorite, i tried to fuse the two recipes and here it is... Bistek Boneless Bangus. You might also love it. So, try it! Enjoy!

      1 kgm. Bangus (boneless and sliced into 4)
      1/4 cup soy sauce.
      6 pcs. calamansi (or more).
      3 cloves garlic (crushed).
      2 pcs. red onions ( 1 sliced and 1 rings). 
      cooking oil ( just enough for deep frying).
      salt and pepper to taste.
      (OPTIONAL) mix half cup of water and 2 tbsp. of flour or cornstarch for thickening the sauce. 


        1. In a large container, marinade boneless bangus in soy sauce, calamansi and ground black pepper for at least 1 hour. Put it in a fridge.

        2. Heat the cooking oil in a pan and deep fry the boneless bangus until golden brown. Set aside. (Keep the marinade for sauce).

        3. Remove the oil then stir fry crushed garlic and the sliced red  onions.

        4. Pour the marinade and bring to a boil. Season with salt and pepper.

        5. Lower the fire and slowly add the thickening mixture. Stirring continuously until you get your desired thickness. Now add the onion (rings) and simmer for a minute.

        6. In a large plate, arrange the fried boneless bangus and pour over the bistek sauce.

        7. Serve hot. Share and enjoy!

          1. You can also use white vinegar as alternative to calamansi. Just make sure it do not overpower the taste.

          2. If your not sure of the taste and don't want to ruin your dish, you might as well use a powdered seasoning like "Aji Ginisa Mix" or "Maggi Magic Sarap". It will put the magic to your dish, promise...

          LITTLE TRIVIA:

          Bangus or Milkfish (Chanos chanos)
          Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.

          The milkfish is important seafood in Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangus" in the Philippines, has become popular in stores and markets. 

          Another popular presentation of milkfish in Indonesia is bandeng presto (ikan bandeng is the Indonesian name for milkfish) from Central Java. Bandeng presto is milkfish pressure cooked until the bones are rendered tender.


          1. Low in cholesterol

          2. Contains high protein

          3. Contains omega-3 fatty acids

          4. Source of protein, vitamins, fats, and minerals

          I hope you enjoy this Bistek Boneless Bangus Recipe and share it to your love ones.

          Bon Appetit!

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