If you’re looking for a Filipino dish that’s flavorful, hearty, yet lighter than the usual meaty fare, Tanigue Fish Steak ala Bistek is the answer. This recipe is the seafood twist to the well-loved Bistek Tagalog—instead of beef, we’re using tanigue (wahoo or kingfish), a firm, meaty fish perfect for frying and simmering in savory sauces. The result is a dish that has all the tangy, salty, and aromatic goodness of bistek, but with the delicate taste of fish.
This recipe captures the essence of Filipino home cooking: simple ingredients transformed into a comforting dish that the whole family can enjoy. Whether it’s for lunch on a busy weekday or a weekend spread, Tanigue Fish Steak is sure to be a hit at the dining table.
Why You’ll Love This Dish
- A healthier alternative – Fish is naturally lighter than beef or pork but still gives you that satisfying bite.
- Easy to prepare – With everyday ingredients like soy sauce, lemon, onions, and garlic, this is an approachable recipe for all levels of cooking.
- Packed with nutrition – Tanigue is rich in protein and omega-3 fatty acids, while onions and garlic add antioxidants.
- Classic Filipino flavor – The combination of salty soy sauce, zesty citrus, and sweetness from onions is a flavor profile Pinoys know and love.
- Perfect with rice – Just like traditional bistek, this dish begs to be eaten with steaming hot rice.
Ingredients You’ll Need for Tanigue Fish Steak ala Bistek
- Tanigue (Wahoo/Kingfish): This meaty fish is ideal for steaks since it holds its shape during frying and simmering.
- Soy Sauce: The backbone of the savory sauce, giving it that salty and umami flavor.
- Lemon or Calamansi: A splash of citrus balances out the saltiness and adds brightness.
- Onions: Lots of them! Onions are essential in bistek dishes because they add sweetness and texture.
- Garlic: For that aromatic base flavor.
- Sugar & Pepper: To balance flavors and give the sauce depth.
- Cooking Oil: Needed both for frying the fish and sautéing aromatics.
Step-by-Step Instructions for Tanigue Fish Steak ala Bistek
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
- Season the fish: Rub salt generously over the fish steaks and let them rest for at least 20 minutes. This step not only seasons the fish but also helps firm up its flesh before frying.
- Fry the tanigue steaks: In a wide pan, heat ½ cup of cooking oil. Fry the fish steaks for 3–5 minutes per side, or until they turn golden brown. Frying ensures they won’t break apart later when simmered. Set aside.
- Build the flavor base: In a separate pot or deep pan, heat 3–4 tablespoons of oil. Sauté garlic until light brown, then add one-third of the onion rings. Cook until softened and aromatic.
- Make the sauce: Pour soy sauce and lemon juice into the pot. Add water, then let it boil gently. Stir in sugar and black pepper. This creates a savory, tangy, and slightly sweet sauce.
- Simmer the fish: Carefully place the fried tanigue steaks into the sauce. Cover and cook on medium heat for 3 minutes. This allows the fish to absorb the sauce’s flavors.
- Finish with onions: Flip the fish steaks carefully to avoid breaking them. Add the remaining onion rings, cover, and cook for another 3–5 minutes until the onions are soft and slightly caramelized.
- Serve: Transfer to a serving plate, making sure to spoon plenty of sauce and onions on top. Serve hot with freshly cooked rice.
Cooking Tips
- Use calamansi instead of lemon if you want a more authentic Filipino flavor. Calamansi has a sharper, more distinct tang that really enhances the dish.
- Don’t rush frying. Make sure the oil is hot enough before frying so the fish develops a golden crust without sticking.
- Balance your sauce. Taste the sauce before adding the fish. You can adjust the saltiness by adding more water or balancing with a touch of sugar.
- Add a twist. Some versions include a dash of Worcestershire sauce or even chili for extra depth and spice.
What to Serve With Tanigue Fish Steak ala Bistek
- Steamed rice – A must-have since the sauce is flavorful and perfect for soaking.
- Ensaladang Mangga (Green Mango Salad) – The freshness cuts through the richness of the dish.
- Ginisang Gulay (Sautéed Vegetables) – A side of vegetables like kangkong or sitaw makes it a complete meal.
- Soup on the side – Something light like miso soup or tinola pairs well with this hearty dish.
Tanigue Fish Steak ala Bistek
Ingredients
Method
- Rub salt generously over the fish steaks and let them rest for at least 20 minutes. This step not only seasons the fish but also helps firm up its flesh before frying.
- In a wide pan, heat ½ cup of cooking oil. Fry the fish steaks for 3–5 minutes per side, or until they turn golden brown. Frying ensures they won’t break apart later when simmered. Set aside.
- In a separate pot or deep pan, heat 3–4 tablespoons of oil. Sauté garlic until light brown, then add one-third of the onion rings. Cook until softened and aromatic.
- Pour soy sauce and lemon juice into the pot. Add water, then let it boil gently. Stir in sugar and black pepper. This creates a savory, tangy, and slightly sweet sauce.
- Carefully place the fried tanigue steaks into the sauce. Cover and cook on medium heat for 3 minutes. This allows the fish to absorb the sauce’s flavors.
- Flip the fish steaks carefully to avoid breaking them. Add the remaining onion rings, cover, and cook for another 3–5 minutes until the onions are soft and slightly caramelized.
- Transfer to a serving plate, making sure to spoon plenty of sauce and onions on top. Serve hot with freshly cooked rice.
Final Thoughts
Tanigue Fish Steak ala Bistek is proof that Filipino cuisine is all about making the most of simple ingredients. By swapping beef with tanigue, you get a lighter, fresher version of bistek without sacrificing flavor. It’s delicious, nutritious, and family-approved.
This dish is ideal for seafood lovers, health-conscious eaters, or anyone craving the familiar taste of bistek with a twist. Try it for your next family meal and don’t be surprised if it becomes a new household favorite.
