Binistik na Bangus

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:

1. Season with salt the fish, sliced in accordance with your creativity or as it is shown in the picture (whole fish).

1. Marinate the fish for 10 to 20 minutes. See marinate recipe below.

1. Slice red onions into rings.

1. Saute onions until cooked. Leave some onion rings uncooked for topping.

1. Deep fry the fish.

1. 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.

1. Pour 1/2 cup of water and simmer for 10 to 15 minutes or until fish is thoroughly cooked.
2. 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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