Bistek is a cooking method in the Philippines where meat is first pan fried then served with a sauce made out of soy sauce, calamansi and onions. Usually meats like beef and pork is used in this method but a popular fish in the Philippines called milkfish can also be used.
I think this dish just enforces the fact that Filipinos do love sour dishes. This is quite sour especially when someone likes putting lots of calamansi, the sourness gives the dish pleasant taste as it cuts out the grease of the pan fried fish while giving it a fresh taste. Like the original bistek recipe this is best consumed with freshly cooked jasmine rice but unlike the original I recommend eat this the traditional way using your hands to get the full experience.
- 2 pcs medium sized milkfish, sliced
- 2 large white onions, sliced to form onion rings
- juice from 3 lemons or 10 pcs calamansi
- ½ cup soy sauce
- 1 cup water
- 2 tsp cornstarch
- freshly ground black pepper
- Season milkfish with salt and freshly ground black pepper
- In a pan, heat oil and pan the milkfish.
- Remove milkfish from pan then set aside, now using the same pan sauté onions do not overcook.
- Mix together cornstarch, water and soy sauce. Once free of lumps pour mixture in the pan then bring to a boil. Add more water if you find it salty.
- Once the sauce boils add the lemon juice (adjust to the sourness you want), season with salt and freshly ground pepper then turn off the heat. Set aside.
- On a plate arrange milkfish then pour the sauce on top. Garnish with fresh onions.