Easy Bangus Steak Recipe
I. Introduction
A simple yet satisfying way to prepare milkfish (bangus) steaks—marinated, pan-fried, and served with a savory glaze or dipping sauce. This Easy Bangus Steak Recipe highlights the rich, tender texture of milkfish, which is beloved in Filipino cuisine for its delicate flavor and high nutritional value.
II. Ingredients
- 4 pieces bangus steaks (with skin and bones)
- 1/4 cup calamansi juice (or vinegar)
- 6 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tsp whole black peppercorns
- 3 tbsp cooking oil
- Salt to taste
- Optional: 1 tsp sugar for glaze
III. Equipment
- Non-stick or well-seasoned skillet
- Tongs for turning fish
- Small bowl for marinade
- Measuring spoons
IV. Instructions
- Prepare the bangus steaks by ensuring all visible pin bones are removed (use tweezers if needed).
- In a bowl, combine calamansi juice, garlic, soy sauce, and peppercorns to make the marinade.
- Mix the bangus steaks with the marinade and let sit for 15-20 minutes.
- Heat oil in a skillet over medium heat.
- Slightly score the skin of the fish to prevent curling during cooking.
- Remove fish from marinade and pat dry with paper towels.
- Carefully place the steaks in the hot skillet, skin-side down first.
- Fry for 4-5 minutes until the skin is golden and crispy.
- Gently flip and cook the other side for another 3-4 minutes until cooked through.
- For glaze option, add sugar to the remaining marinade, heat until thickened, and drizzle over fish before serving.
- Serve hot with steamed rice and a side of fish sauce with chili.
V. Tips
Score the skin to prevent curling; remove pin bones with tweezers before cooking. Bangus has many small bones, so be careful when eating. Don’t flip the fish too early as it may break apart. The skin, when properly cooked, becomes crispy and edible. Bangus has a higher fat content, so it’s naturally more tender and flavorful than other fish.
VI. Serving
With steamed rice, sliced tomatoes, and a side of fish sauce with chili. This simple yet satisfying dish is perfect for a quick lunch or dinner. The rich, oily texture of the milkfish pairs wonderfully with the acidity of calamansi and the saltiness of fish sauce.
VII. Storage
Best eaten fresh; leftovers keep 1-2 days refrigerated (reheat gently to avoid drying). Store covered in an airtight container. When reheating, use a gentle method like steaming or pan-frying over low heat with a small amount of oil to maintain moisture.
