Binistik Tagalog is a favorite meat dish in Luzon. Since my family follows our doctor's advice to avoid meat for a better physical well-being (to avoid hypertension, also meat is not advisable for diabetics and the erderly, we cook fish pretending it's meat). Here's how to do it.
Ingredients:
555 grams of fish (bangus/milkfish or tuna)
4 big bulbs of red onions (subuyas bumbay)
10 big calamansi (squeezed)
1 cup soy sauce
Cooking oil for deep frying
Salt and sugar
Procedure:
- Season with salt the fish, sliced in accordance with your creativity or as it is shown in the picture (whole fish).
- Marinate the fish for 10 to 20 minutes. See marinate recipe below.
- Slice red onions into rings.
- Saute onions until cooked. Leave some onion rings uncooked for topping.
- Deep fry the fish.
- Place the fish on sauted onion rings and pour the marinade but before this, pour out some oil from the fried fish so it will not be so oily . Simmer for 5 minutes in a slow fire.
- Pour 1/2 cup of water and simmer for 10 to 15 minutes or until fish is thoroughly cooked.
- Place in a platter and top with uncooked onion rings. Serves 5-7 persons.
How to prepare the marinade:
Mix the soy sauce and the calamansi juice, a lemon will do if calamansi is not available. Put a pinch of sugar. A pinch of salt too if necessary.
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