Bangus Belly Fillet Steak

Bangus or Milkfish is a favorite Filipino fish whether its cooked as sinigang,  paksiw, fried or grilled.  Yesterday, I was thinking of what to cook for dinner as I don’t have a lot of choice for the week since we didn’t go for groceries during the weekend. I remember I had a pack of bangus belly untouched from two weeks back and I don’t want to simply fry it. What did I do? I browsed the net and I got some idea on how to prepare Bangus Belly Fillet Steak but again I made it according to my style and here’s the finished product. To pair with the steak  I had fried rice bursting with the flavor and aroma of garlic. For my hubby’s not so complicated but choosy appetite it was one of a perfect meal, he might have not uttered it but obviously he finished a big plate of garlic rice, hurray!

Bangus Belly Fillet Steak


  • 1 pack Bangus Belly fillets (about 450 grams)
  • 1 large white onion; peeled and sliced into rings
  • 1 pc. large lemon; juiced
  • 1/2 cup of soy sauce
  • 6 cloves of garlic; peeled and minced
  • 1/2 cup of cooking oil for frying
  • msg. and pepper to taste

Cooking Procedure

  • Mix the lemon juice, pepper, msg. and soy sauce in a bowl.
  • Marinate the Bangus Belly for 20-30 minutes.
  • Heat a little amount of cooking oil in a frying pan.
  • Lightly fry the garlic and onion rings separately then set aside.
  • In same pan add the remaining oil then fry the fish until browned.
  • Arrange cooked bangus in a semi-deep dish.
  • Meanwhile boil the marinade in a separate pan for about 2 minutes and pour on the fish .
  • Sprinkle  fried garlic on top and garnish with  onion rings.
  • Serve hot with garlic fried rice.

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