Try this fish steak recipe using Mackerel or Tuna fish, some soy sauce, lemon juice and onions! A very simple fish recipe that is done in a jiffy! Serve it with some beans or rice or both!Mackerel (or Tanigue in Filipino) is perfect for this fish steak recipe. But tuna can also be a good substitute. 😉 Although some use bangus (milkfish) for this recipe, I would rather not. I do like bangus, mind you, only it has too many fishbones, which Armin hates (coz he is not accustomed to eating fish that much) and difficult to get hold of one here in Germany. So unless it is boneless bangus, where all the bones are removed, I would stick to tanigue or tuna.
In the Philippines we have our own version of steak, may it be pork, beef or fish. We usually marinate it in soy sauce with kalamansi (calamansi) juice, our local lemon. And later use the marinade to make a bit of sauce. Onion rings add a taste of sweetness that contradicts the saltiness of the soy sauce making a perfect balance of taste. Personally, I like the onions to be a little raw so I do not cook it too long or it will get limp.
- 500g Mackerel/Tuna, steak cut
- ¾ cup soy sauce
- 2 Tbsp lemon or kalamansi juice
- ½ tsp pepper
- 1 onion, cut into rings
- 3 Tbsp oil
- Combine soy sauce, lemon or kalamsi juice, and pepper together. Pour over the fish and marinate for at least an hour.
- In a skillet, heat oil in medium high. Once the oil is hot enough, fry fish until golden brown. Place the cooked fish on your serving plate.
- In the same pan, stir-fry onion rings browning the edges a bit but not too much that it will become limp. Place onion rings on top or a round of the fish steak.
- Still, in the same pan, add the remaining marinade and let simmer for just a minute. Pour on top of the fish steak. Serve.