Salmon Bistek

Salmon Bistek for Fish Friday? Don’t knock it till you try it. 🔥 All the bold, tangy, garlicky flavors of classic Filipino bistek—but with crispy, buttery salmon instead of beef. I dusted the salmon in cornstarch, pan-fried it golden, then simmered it in soy, lemon, garlic, and a huge pile of onions. Serve it over steaming white rice and it absolutely hits.

Ingredients

• 1.5 lbs Salmon Steaks

• Oil

• Salt (S)

• Pepper (P)

• Corn Starch

• 1 tsp butter

• 1/4 c soy sauce

• 1/4 c water

• 2 Tbsp calamansi juice (or lemon juice)

• 1 Tbsp brown sugar

• 1 bulb garlic minced

• 1 whole onion cut into rings

Instructions

1.  Salmon steaks about 1.5 lbs. Remove the center bones and press together held by toothpicks for even frying.

2. Coat with oil, season with salt and pepper, and coat with corn starch.

3. Fry over high heat with oil and butter, about 3-4 minutes each side to end with a crispy medium rare (longer if you want well done). Remove from pan.

4. Add ¼ cup soy sauce, ¼ cup water, 2 tbsp.. calamansi (or lemon) juice, 1 Tbsp. brown sugar, minced garlic, salt and pepper to taste. Add cornstarch to thicken to your preference. 

5. Once combined to the consistency and flavor you prefer, and 1 whole onion cut into rings and simmer until desired texture (I like mine pretty raw and crunchy). Then add back the salmon and simmer for about  5 minutes.