How to Make Perfect Steak fish (milkfish)

Steak fish (milkfish). Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known as Filipino Beef Steak. Filipino Fish Steak makes use of boneless bangus belly. See recipes for Milkfish in Vinegar Stew too.

Flip the fish to fry the other side. Simple steps how to cook steak milkfish / Bangus #steakbangus #lutongbahay #steakmilkfish #Steakbangus #mukbang #kainan #isdangbangus. Milkfish Steak or Bistek na Bangus is full of so many flavors. You can have Steak fish (milkfish) using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steak fish (milkfish)

1. Prepare 1 of vegetable oil for fying.
2. You need 3 piece of belly (milkfish belly).
3. You need 1 tbsp of garlic.
4. Prepare 2 head of onion slice round.
5. Prepare 1 tbsp of mirin (optional).
6. It's 1/4 cup of oyster sauce.
7. You need 2 tsp of liquid seasoning.
8. Prepare 2 cup of water.
9. You need 2 tbsp of cornstarch to thicken sauce.
10. Prepare 1 bunch of bokchoy or any green veggies.
11. It's dash of ground black pepper.
12. It's pinch of brown sugar to taste.

The sauce of this dish is great over rice, it will definitely make you want to eat more. In the Philippines, milkfish is a very popular fish since it's our national fish. Milkfish is also called as "bandeng" or "Bolu" in Indonesia. Filipino Fish Steak makes use of boneless bangus belly.

Steak fish (milkfish) step by step

1. Sprinkle belly fish with salt and pepper. Fry slightly then set aside..
2. Reduce the oil used in frying., using the same oil saute' garlic and onion. Add the cooked belly fish. Put the liquid ingredients such as oyster sauce, mirin(optional), seasoning, water. Add sugar and pepper to taste..
3. Simmer for about 5 to 10 mins. Dissolve cornstarch in the water then pour it on the simmer fish. Stir a bit until sauce thicken then add some greens for garnishing. Serve with steam rice..

Bangus or milkfish is the national fish of the Philippines. I get my bangus belly from the Filipino store; it is already prepared this way - bones and scales are removed and all that I need to do is to slice the fish into serving pieces; this saves me a lot of time. The fish marinade and fry until golden brown. Pat dry with paper towel to remove moisture to help reduce oil splatter while cooking fish. The milkfish is an important seafood in Southeast Asia and some Pacific Islands.