Bangus Belly Filipino Fish Steak

Name: Bangus Belly Filipino Fish Steak
Ingredients: 2 pcs Milkfish belly, each belly cut into 4; 1/2 white onion, rounds; 1 shallot, rounds; 1 tablespoon garlic, minced; 1/2 cup lemon lime soda; 1/2 cup soy sauce; 2 tablespoons calamansi juice; 1 tablespoon white miso paste; Salt, to taste; Pepper to taste; 1 lime, rind, as needed

6 steps

Updated at: Thu, 17 Aug 2023 00:21:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories550.5 kcal (28%)

Total Fat16.5 g (24%)

Carbs42.1 g (16%)

Sugars26.1 g (29%)

Protein63.3 g (127%)

Sodium8807.8 mg (440%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 pcsMilkfish belly

each belly cut into 4

0.5white onion

rounds

1shallot

rounds

1 tablespoongarlic

minced

½ cuplemon lime soda

½ cupsoy sauce

2 tablespoonscalamansi juice

1 tablespoonwhite miso paste

Instructions

Step 1

Cut the onions, shallots and garlic, and set aside. Keep the onion rings together because it will be easier to fry.

Step 2

Dry the milkfish belly thoroughly, then season both sides with salt and pepper. Cut each belly into 4 pieces.

Step 3

Add oil to a pan and sear the fish belly on both sides. Do in batches if necessary. Set aside.

Step 4

In the same pan, brown the onions on both sides. Keeping them together will make it easier to flip. No worries, if they fall apart a little bit. We tried out best haha Set aside.

Step 5

Once again in the same pan, sauté the garlic until it gets slightly toasted. Add the shallots, and sauté for about a minute. Add the soda, soy sauce, miso paste, calamansi juice. Once it comes to a boil, gently add all the fish belly back in. Let it simmer for 5-8 minutes.

Step 6

Plate the fish with some sauce and the onions on top. Using a microplane, freshly grate lime rind on top of the dish. Serve warm.