Bistek na Boneless Bangus

Bonless Bangus can be cooked so many different ways and instead of the usual Dinaing or Inihaw, another way is the Bistek.

This dish is worth trying if you like it savory salty with Soy sauce, Kalamansi and lots of Onions

Lets start 

Part I : Preparing the fish

INGREDIENTS:

1 Large Boneless Bangus

1/4 tsp salt

1/4 tsp pepper

1/2 cup flour for 

1 cup cooking oil

INSTRUCTION:

1. Wash Boneless Bangus thoroughly to remove any traces of blood
2. Pat dry and put salt and pepper
3. Dust with Flour. I find this method economical and and more effective instead of dredging since dredging in floor has too many excess flour that is wasted. Simply put the flour in a small mesh strainer (The strainer used to remove lime seeds) and lightly top strainer to allow the flour to drop like powder all over the fish. You'll be surprised how evenly it will be distributed on the fish.
4. Allow the Bangus to absorb the flour and promote a very thin damp flour coating dry enough for it not to stick on the plate
5. Fry skin side down on Medium heat until golden brown and invert to achieve the same golden brown effect on both sides

Part II: How to make the sauce

2 Large onion cut in to rings and separate each piece individually

4 Tbs Cooking Oil

1/2 cup Soy Sauce

1/2 cup Water

1tsp sugar

1/8 cup Kalamansi juice

1tbs liquid seasoning

INSTRUCTION:

1. Saute Onions very lightly and remove from oil
2. Put in the soy sauce, water Kalamansi, sugar and Seasoning
3. Allow to boil season with pepper and reduce sauce by simmering it down to medium heat until you reduce the liquid to 3/4 its volume or less depending on how concentrated you want the sauce to be

Prepare the fish on a large platter and pour the sauce over, and top it with your sauteed Onions

Enjoy

I normally don't put the  fish in the pan while reducing the sauce, reason being is I wanted to retain the crispiness of the fish.

Also the breading will absorb the sauce once you pour it on the fish before serving.

Some people prefer a lot of sauce on the fish others prefer to have the sauce on the side and add as they eat . Either way, it work just fine