Filipino meals could be meat-heavy, however the 7,000-island archipelago boasts a wealth of seafood and greens, too—as this fish bistek recipe goes to indicate. The citrusy major highlights native, sustainable mackerel, although any oily fish will do. Cherry tomatoes, nasturtium leaves, and charred crimson onions make enticing (non-compulsory) ending touches.
Featured in “Make Your Subsequent Dinner Occasion a Kamayan” by Jasmine Ting.
Yield: 4–6
Prepare dinner Time: 1 hour
Elements
- 1 cup plus 3 Tbsp. Filipino soy sauce, akin to Datu Puti model, or different soy sauce
- ½ cup calamansi juice, or lemon juice
- 3 Tbsp. mild or darkish brown sugar
- 2 Tbsp. oyster sauce
- 2½ tsp. black peppercorns
- 2 lb. skin-on mackerel (or different oily fish) fillets, halved on the bias, pin bones eliminated
- 2 Tbsp. vegetable oil, divided
- Toasted sesame seeds, for garnish
Directions
- In a shallow, extensive bowl, whisk collectively the soy sauce, calamansi juice, brown sugar, oyster sauce, and peppercorns. Switch 3 tablespoons of the marinade to a small bowl and put aside. Place the fillets flesh-side down within the remaining marinade. Cowl and refrigerate for 1 hour.
- Pour off and discard the marinade. To a big skillet over medium-high warmth, add about one-third of the oil and one-third of the fillets, skin-side down, and prepare dinner till browned, about 3 minutes. Flip the fillets, drizzle with 1 tablespoon of the reserved marinade, and prepare dinner till the sauce thickens, about 3 minutes extra. Switch to a platter, then repeat twice extra with the remaining oil and fillets. Sprinkle with sesame seeds.
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