There are many ways to cook bangus belly and one of these is the bistek na bangus. This is a healthier version of the original bistek, that uses thinly sliced beef cooked in soy sauce, kalamansi juice and onions. This recipe method is frying the fish first before cooking it with the rest of the bistek ingredients. But you can also omit the frying to make it even healthier because fried food has more cholesterol. The only healthy fat you can eat from that fish is the belly fat because fish fat contains omega 3 fatty acid.

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A Healthier Twist on a Classic Dish

When it comes to Filipino cuisine, bistek is a beloved classic. Traditionally made with thinly sliced beef, soy sauce, calamansi juice, and onions, bistek is a savory and tangy dish that satisfies your taste buds. But what if you’re looking for a healthier option or simply want to try something different? Enter “bistek na bangus” – a delectable twist on the original bistek recipe that replaces beef with bangus belly, a.k.a. milkfish. In this recipe blog post, we’ll guide you through the steps of preparing this mouthwatering milkfish dish and explore why it’s a fantastic choice for those who value both flavor and health.

The Bangus Belly Advantage

Before we dive into the cooking process, let’s talk about why bangus belly is an excellent choice for this recipe. Bangus, or milkfish, is a staple in Filipino cuisine and is known for its delicate flavor and tender flesh. The belly part, in particular, is prized for its rich and buttery taste. What makes bangus belly a standout choice is its healthy fat content. Unlike beef, which can be high in saturated fats, the fat found in fish like bangus contains omega-3 fatty acids, which are known for their heart-healthy benefits.

Preparing the Bangus Belly

The first step in making the dish is preparing the star ingredient – the bangus belly. Start by washing the bangus belly and cutting it into your desired sizes. This ensures that the fish cooks evenly and that each bite is a delicious balance of flavors and textures.

Frying the Bangus Belly

While you can opt to make your bangus dish even healthier by skipping this step, frying the bangus belly adds a delightful crispy texture and extra depth of flavor to the dish. To get started, heat some oil in a pan and carefully fry the bangus belly with the skin side down. The goal is to achieve a golden brown, crispy exterior that will complement the rich sauce and tender fish. Once you’ve achieved that perfect crispiness, set the fried bangus belly aside for later.

Creating the Flavorful Base

Now that the bangus belly is ready, it’s time to build the flavorful base. In the same pan where you fried the fish, add about two tablespoons of cooking oil and sauté some garlic until it turns a delectable golden brown. The aroma of garlic is a precursor to the mouthwatering taste that will soon follow.

Layering the Ingredients

Next, add in the onions and sauté them until they become soft and translucent. Setting aside some onions for garnishing later is a smart move to add a burst of freshness to your dish. After that, toss in some tomatoes and let them cook until they become soft and release their natural sweetness.

The Signature Bistek Flavors

Now, it’s time to infuse your dish with the signature bistek flavors. Pour in soy sauce, which will bring that salty umami depth, and calamansi juice, which will add a tangy, citrusy kick. As a Filipino twist, peppercorns are added to provide a mild, warming spice to the dish. Finally, it’s time to reunite the fried bangus belly with the sautéed goodness in the pan. Pour in a cup of water, allowing all the flavors to meld together.

Simmer to Perfection

Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 to 4 minutes. This allows the sauce to thicken and the fish to absorb all the delectable flavors. The result will be a tender, melt-in-your-mouth bangus belly, perfectly complemented by the savory and tangy sauce.

Serving Bangus Bistek

Your dish is now ready to be served. It’s best enjoyed hot, paired with a generous serving of steamed rice. To elevate the presentation, garnish your dish with the onions you set aside earlier. These fresh, crunchy onions will not only add a pop of color but also a delightful contrast to the rich flavors of the milkfish bisw.

Final Thoughts

Bistek na bangus is a fantastic alternative to the classic bistek recipe. By substituting beef with bangus belly, you’re not only making a healthier choice but also enjoying the delicate and buttery taste of fish. The addition of garlic, onions, tomatoes, soy sauce, and calamansi juice infuses this dish with layers of flavor that are distinctly Filipino. So, the next time you’re craving a dish that’s both flavorful and health-conscious, give it a try. Your taste buds and your body will thank you for it.

Print Recipe

How to Cook Bistek na Bangus

This is a healthier version of the original bistek, that uses thinly sliced beef cooked in soy sauce, kalamansi juice and onions.

Prep Time5

Cook Time20

Total Time25

Course: Fish Recipe

Cuisine: Filipino

Keyword: bistek na bangus, milkfish bistek

Servings: 6 servings

Calories: 190kcal

Author: Manny

Ingredients

1 kilo boneless bangus belly milkfish belly
2 Tbsp. cooking oil
1/2 head garlic minced
1 pc large white onion sliced
1 pc large red onion sliced
1 pc medium tomato sliced
4 Tbsp. soy sauce
5 pcs calamansi extract the juice
1 tsp whole black pepper corns
1 cup water

Instructions

How to cook Bistek na Bangus:

Wash the bangus belly and cut into desired sizes. Heat oil in a pan and fry the bangus skin side first until golden brown. Set aside.
In the same pan where you fried the bangus, heat about 2 Tbsp. cooking oil and saute garlic until golden brown.
Add onions, then saute until soft. Set aside some of the onions for garnishing.
Add tomatoes and cook until soft.
Add in soy sauce, calamansi, peppercorns, and fried milkfish bellies then pour a cup of water.
Bring to a boil and simmer for about 2 to 4 minutes. Serve hot with steamed rice.

Notes

Cooking Tips:

1. Marinate for Enhanced Flavor Marinating the bangus belly in the soy sauce and calamansi mixture before cooking can significantly enhance the flavor of your bangus. Ideally, marinate the fish for at least 30 minutes or even longer if possible. This allows the flavors to penetrate the fish, resulting in a more delicious and well-seasoned dish. You can place the marinating bangus belly in the refrigerator to ensure it stays fresh and absorbs the flavors.

2. Adjust Cooking Time The cooking time for the bangus belly can vary depending on its thickness. Thicker pieces will require a bit more time to cook through, while thinner slices will be done more quickly. Keep an eye on the fish as it fries to ensure it reaches that perfect golden brown crispiness. Avoid overcooking, as it can make the fish tough and dry. Adjust your cooking time accordingly for the best results.

3. Garnish Thoughtfully Garnishing your dish with the sautéed onions you set aside earlier is not just for aesthetics but also for adding a delightful crunch and freshness to the dish. These onions not only contrast with the rich flavors of the dish but also provide a pleasant texture. Consider adding a squeeze of fresh calamansi juice on top just before serving to enhance the citrusy kick and brightness of the dish.

By following these cooking tips, you can elevate your milkfish bistek to a new level of deliciousness and ensure it turns out just the way you desire. Enjoy your homemade Filipino culinary masterpiece!