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.