Tanigue Steak


I like fish that are meaty. I don’t like picking out all the fish bones and if I can get everything boneless, I’d take it. Tanigue is one of those that are very meaty and tasty.

Here I combined it with bistek sauce to make it more delicious.



Tanigue Steak


1 large or 2 medium sized tanigue

1/4 cup soy sauce

1/4 cup kalamansi juice

1 tsp cornstarch, dissolved in 2 tbsp water

3 cloves of garlic, minced

1 large white onion, sliced into rings

1 tbsp sugar

Cooking oil

Rock salt


Rub the tanigue with rock salt on both sides and fry until golden brown.  Set aside.  In another pan, heat cooking oil and saute the garlic and onions until translucent.  Then add the soy sauce, kalamansi juice and cornstarch mixture.  Add sugar and adjust according to desired taste.  Let it simmer until the sauce is a little thick and then add the fried tanigue.  Make sure to coat the fish with sauce and let simmer for about 2 mins.

Best serve hot with a bowl of rice.



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