Filipino meals may be meat-heavy, however the 7,000-island archipelago boasts a wealth of seafood and greens, too—as this fish bistek recipe goes to point out. The citrusy essential highlights native, sustainable mackerel, although any oily fish will do. Cherry tomatoes, nasturtium leaves, and charred purple onions make engaging (non-compulsory) ending touches.
Featured in “Make Your Subsequent Dinner Social gathering a Kamayan” by Jasmine Ting.
Yield: 4–6
Cook dinner Time: 1 hour
Elements
- 1 cup plus 3 Tbsp. Filipino soy sauce, equivalent 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, broad 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 cook dinner till browned, about 3 minutes. Flip the fillets, drizzle with 1 tablespoon of the reserved marinade, and cook 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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