How to Cook Bistek Boneless Bangus

bistek na bangus www.jeepneyrecipes.com

How to Cook Bistek Boneless Bangus

Boneless Bangus is one of the many popular dishes in the Philippines especially the "fried daing na bangus" (marinated in vinegar, salt and pepper and a lot of crushed garlic and deep fried).
 Since "Bistek Tagalog" is also my wife and my 2 kids' favorite, I tried to mix the two recipes and here it is... Bistek Boneless Bangus. You might also love it. So, try it! Enjoy!

fried boneless bangus jeepney recipes


  • 1 kg. Bangus (boneless and sliced into 4)
  • 1/4 cup soy sauce.
  • 6 pcs. calamansi (or more).
  • 3 cloves garlic (crushed).
  • 2 pcs. red onions ( 1 chopped and 1 rings).
  • cooking oil ( just enough for deep frying).
  • salt and pepper to taste.
  • (OPTIONAL) mix half cup of water and 2 tbsp. of flour or cornstarch to thicken the sauce. 

golden brown fried boneless bangus jeepney recipes

How to Cook Bistek na Bangus:

  1. In a large container, marinade boneless bangus in soy sauce, calamansi and ground black pepper for at least 1 hour. Put it in a fridge.
  2. Heat the cooking oil in a pan and deep fry the boneless bangus until golden brown. Set aside. (Keep the marinade for sauce).
  3. Remove the oil then stir fry crushed garlic and the sliced red onions.
  4. Pour the marinade and bring to a boil. Season with salt and pepper.
  5. Lower the fire and slowly add the thickening mixture. Stirring continuously until you get your desired thickness. Now add the fried boneless bangus and onion (rings) and simmer for a minute.
  6. In a large plate, arrange the fried boneless bangus and pour over the bistek sauce.
  7. Serve hot. Share and enjoy!

saute boneless bangus jeepney recipes


You can also use white vinegar as alternative to calamansi. Just make sure it does not overpower the taste.


Bangus or Milkfish (Chanos chanos)

Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.

The milkfish is important seafood in Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangus" in the Philippines, has become popular in stores and markets.

Another popular presentation of milkfish in Indonesia is bandeng presto (ikan bandeng is the Indonesian name for milkfish) from Central Java. Bandeng presto is milkfish pressure cooked until the bones are rendered tender.

bistek boneless na bangus jeepney recipes


  • Low in cholesterol
  • Contains high protein
  • Contains omega-3 fatty acids
  • Source of protein, vitamins, fats, and minerals

I hope you enjoy this Bistek Boneless Bangus Recipe and share it to your love ones.

Did you like it? If you think this article was helpful, please help by sharing it, by inviting your friends to like Jeepney Recipes Facebook page: https://www.facebook.com/jeepneyrecipes, by subscribing to my youtube channel, by subscribing to this website, and by adding me in your circle. Thanks!

How to Cook Bistek Boneless Bangus How to Cook Bistek Boneless Bangus Reviewed by Jake Arandela on Tuesday, May 13, 2014 Rating: 5

No comments:

Powered by Blogger.