A savory-tangy bangus steak with browned fish, lemon-soy sauce, and sweet onion slices that is perfect with hot rice.
30 minutes · Serves 4
Ingredients for Filipino Fish Steak
Belly of 2 milkfish, sliced
1 medium yellow onion, sliced
Juice of 1 lemon
3 cloves garlic, crushed
1/4 cup soy sauce
1/4 cup water
1/2 cup cooking oil
1 teaspoon chopped flat-leaf parsley
Salt and pepper, to taste
How to cook Filipino Fish Steak
1.Heat the cooking oil in a wide pan over medium-high heat until shimmering.
2.Fry the sliced milkfish belly until medium brown on one side, then turn and brown the other side; remove the fish from the pan.
3.Pour off excess oil, leaving about 1 tablespoon in the pan. Lower to medium heat and cook the crushed garlic until light brown.
4.Add the soy sauce, water, and lemon juice, stirring to combine and loosen the browned bits in the pan.
5.Return the fried fish to the pan, cover, and cook for 3 minutes so the sauce flavors the fish.
6.Add the sliced onion, then season with salt and pepper. Stir gently, cover again, and cook for 2 to 5 minutes, adding a splash of water only if the sauce gets too reduced.
7.Transfer to a serving plate and sprinkle with chopped parsley before serving.
