I originally posted this on January 29, 2010 in YadaYadaYada:
The very first boneless bangus bistek tagalog style I tried was in Bacolod Chicken Inasal I liked it a lot but never really thought of doing it at home. Finally, I had the courage to try this dish at home last week, and I’m excited to announce that hubby was the happiest man on earth when he tasted it
12 pieces of calamansi
6 tablespoons of soy sauce
6 slices of boneless bangus (see pictures for the size)
MARINATING THE FISH
Cut the calamansi in half and squeeze the juice out of it, throw away the seeds. Add the soy sauce. Give it a dash of pepper (as many as you like). Marinate the bangus for at least an hour (overnight is best).
In a pan, saute the garlic in oil. Depending on how you like it to be (I made ours a little toasted but not burnt), keep cooking the garlic. Take it out of the pan, we’ll use it later.
In the same oil, cook the onion. I used a large one. When the onions are cooked, take them out.
In another pan, heat up the butter then fry the boneless bangus. Take off from the pan when done and place on your serving plate.
PREPARING THE SAUCE
In the same pan you sauteed the garlic and onion, pour in all of the marinade. Stir in half of the cooked onions. Pour in this mixture: 3 tablespoons of water and a teaspoon of cornstarch. Add a small amount of sugar if you like it sweet. If you want the sauce to be thick, follow this recipe. If you want it to be saucy, add water.
Pour the sauce all over the fried fish. Top with the other half of the onions and your toasted garlic.