Bistek Tinapang Boneless Bangus

🍽 Ingredients:

1 pack Easy Eats Tinapang Boneless Bangus (large) – cut into 6 slices or 2–3 inch pieces

1 pc white onion – sliced into rings

1 pc red onion – sliced into rings

5 tbsp (50 ml) soy sauce

6–8 pcs calamansi (2 tbsp juice)

150 ml water

Ground black pepper, to taste

Cooking oil

1 tsp cornstarch + 1 tbsp water-Slurry for a slightly thickened sauce

🍳 How to Cook:

1. Fry the Tinapa:

In a pan, fry the tinapang bangus slices until golden brown and crispy (cook to your preferred crispiness). Set aside.

2. Sauté the Onions:

In another pan, heat a bit of oil. Stir-fry the white and red onion rings until half-cooked. Remove and set aside.

3. Build the Sauce:

In the same pan, pour in the soy sauce and let it sizzle for about 5–10 seconds. Add calamansi juice and ground pepper. Mix well.

4. Add Water & Slurry:

Pour in water. Once it boils, add the cornstarch slurry if you want a lightly thickened sauce. Stir until slightly glossy.

5. Assemble:

Arrange the fried tinapang bangus on a serving plate. Pour the bistek sauce over the fish. Top with the sautéed onions.

By: Chef Myles