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Bistek na Tanigue
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5 from 1 vote

How to Cook Spanish Mackerel Steaks in Soy Sauce (Bistek na Tanigue)

Bistek na tanigue is a savory Filipino dish featuring tender Spanish mackerel steaks simmered in a tangy soy sauce and kalamansi mixture, delivering a perfect balance of salty, sour, and slightly sweet flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: bistek na tanigue, spanish mackerel bistek
Servings: 6 servings
Calories: 366kcal
Author: Manny

Ingredients

  • 1 kilo Tanigue Steaks or Spanish Mackerel Steaks
  • 1 pc big white onion sliced into rings
  • 1/4 cup soy sauce
  • 1/4 cup kalamansi or lemon juice
  • 1 Tbsp. sugar
  • 1/2 head garlic minced
  • cooking oil
  • rock salt to taste

Instructions

How to cook bistek na tanigue:

  • Rub tanigue steaks with salt and fry until golden brown.
  • Transfer to a plate or container and set aside.
  • Heat a tablespoon of cooking oil in a pan and saute garlic and onion.
  • Then add the soy sauce and kalamansi juice.
  • Mix with sugar until the sauce becomes balanced with sweet, sour and salty taste.
  • Adjust the soy sauce, sugar and kalamansi until you got the desired result.
  • Let it simmer for a few seconds then add the fried tanigue steaks.
  • Simmer at least 2 minutes and then serve hot.

Notes

Cooking Tips:

Fish Fresh Select

For best results, choose fresh tanigue with firm texture, mild, and clean smell. The eyes are clear, shiny moist skin, which means freshness. Avoid using dull or fishy-smelling steaks, as these indicate that the fish is no longer fresh.

Balancing the Sauce

The game, then is perfect sauciness. And so, I started with the soy sauce and kalamansi juice, putting a little amount and tasting and adjusting it in order to reach that perfect taste for tanginess, saltiness, and sugar. If it is too sour, a bit of sugar can help neutralize the acidity.

Do not Overcook the Fish

Since tanigue is quite firm in texture, overcooking occurs if held too long in the pan. Fry these steaks until golden brown. Remove immediately from the pan. With the sauce, only a few minutes of cooking time are allowed to retain that tender and moist quality.