While I am enjoying a bounty of boneless bangus here in Gen San, I cooked this dish several weeks ago back home. One of the many dishes I haven’t blogged about yet. You will probably encounter many of this types of post in the coming weeks as I still find my way around my kitchen in Gen San.

Anyway, a large boneless bangus is good for this. Back home, to get a large piece, I usually buy a big bangus and debone the fish myself. A variation of the bistek Filipino, this is quite easy to make. Now that I’m here in Gen San, no more deboning as boneless bangus is sold aplenty here.

bangus-steak

Bangus Steak

1 large bangus (milkfish), deboned
salt and pepper
1 large onions, cut into rings
1/4 cup soy sauce
1/4 cup water
juice from 2 calamansi

Salt and pepper the boneless bangus and let stand for a few minutes. Heat cooking oil and fry the bangus till browned on both sides. You can halve the bangus in two, like I did, if you don’t have a wok large enough to cook the fish. After frying, set aside the bangus and keep warm. Remove oil from the wok and keep only about 1 tbsp. Saute the onion rings till half done and set aside. Mix soy sauce, water and calamansi juice. Heat the wok once more and bring to a gentle simmer. Remove from fire and pour on the fried bangus. Top with sauted onion rings and serve.