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.