A Fish Steak, alternatively known as fish cutlet, is a cut of fish with is cut perpendicular to the spine and can either include the bones or be boneless. Fish steak can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
Fish steak can be made with the skin on and off and are generally made from fish larger than 4.5 kilograms. Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. - Wikipedia
INGREDIENTS
- 1 pc milk fish / bangus, cleaned and sliced
- 1 medium size onion, cut into ring
- 1 pc lemon or 5 pcs calamansi
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- ground black pepper
- cooking oil
- 1/4 cup water
- Heat oil in a pan and fry the milk fish until all sides turned brown.
- Remove from the pan and set aside.
- In the same pan, saute garlic and half of the onion rings.
- Add the soy sauce, sugar and lemon juice.
- Then add the water and ground black pepper, bring to a boil.
- Add the fried fish. Simmer for 5 minutes.
- Add the remaining onion rings and simmer for another 3 minutes.
- Serve with steamed rice. Enjoy!
WATCH VIDEO TUTORIAL HERE:
No comments:
Post a Comment