This is similar to the beef bistik that uses thin sliced beef. It uses the same ingredients and almost the same procedure except this uses milkfish. There is another dish I made that is similar to this, the Salmon Bistik. It is as good.
Ingredients:
- 1 average size milkfish, cut up
- Oil for frying
- ½ medium size onion sliced in rings
- 4 cloves garlic sliced thin
- ¼ cup LIGHT soy sauce
- 2 TBSP calamansi juice or lemon juice
- ½ cup water
- Green onions for garnish (optional)
- Salt to taste
Procedure:
Scale and gut the milkfish then cut in steaks diagonally. You can also use cleaned and deboned milkfish that is butterflied or just milkfish bellies. Sprinkle salt on the pieces and let stand for a few minutes.
Rinse the fish then dry with paper towels to reduce splattering. Fry in medium-hot oil 5 minutes each side or until light tan. No need to make them crisp. There is a chance of the oil to explode because milkfish has a lot of water in it so you need to cover the pan with a splash guard or a tilted lid with the air space away from you. Set the fish aside.
Remove most of the oil from the pan except about 1 tablespoon of the oil. Drop in the garlic and the onions. Stir fry until the onions are semi-transparent then add the soy sauce mixed with calamansi or lemon juice and water. Let it boil then drop in the cooked milkfish. Let it go back to boiling and simmer for a minute. Taste and adjust by adding salt or water. Transfer to a serving dish and sprinkle some green onions or some sliced onions.
Serve with white rice.
Kusina ni Norie 
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