March 10, 2010

Lasang Pinoy, Sundays: Seafood

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LaPis Sundays, a gallery of food photography, Pinoy style, is hosted by SpiCes and Feisty Cook

I prepared the salmon a la Bistek Tagalog (beefsteak) seasoned with calamansi or lemon juice and soy sauce, and served on a bed of sauteed sweet onions

Fried Salmon Steaks and Onions
3 tablespoons olive oil
1 large sweet onion, sliced into rings
a large pinch of sea salt
2 pounds salmon steaks
3 tablespoons soy sauce
3 tablespoons calamansi or lemon juice
¼ teaspoon salt
ground black pepper, to taste
  • Heat 2 tablespoons of the oil in a nonstick skillet, sprinkle with a pinch of salt, and cook the onion over medium heat until soft and slightly browned. Transfer into a serving plate, cover to keep warm, and set aside.
  • Pat dry the salmon and coat both sides of the steaks with a mixture of 2 tablespoons lemon juice, 2 tablespoons soy sauce, ¼ teaspoon each salt and ground black pepper. In the same skillet, heat the remaining oil and fry the salmon over medium-high heat until cooked. Spread the onion on the platter. Lay the cooked fish on top of the onion. Heat the remaining soy sauce and lemon juice in the same skillet and pour all over the fish. Serve immediately.


Dexie said...

Yummy. Never thought of seafood, bistek style. Thanks for sharing and participating.

iska said...

Bookmarked! Salmon is my son's favorite fish and I ran out of things to do with it. Those look yummy.

Oggi said...

Dexie and Iska, I didn't think it will taste good but it does.:)

ces said...

o don't like onions, except for bistek tagalog! and esp. this kind i can make exceptions:)

Oggi said...

Ces, try the Vidalia, they're very sweet and not as pungent when cooked.

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