Ever thought about cooking Bistek with fish? Chef Alex Bautista from Pacific Bay Eats shares his easy approach to Swordfish Bistek. It's a flavorful twist on a Filipino favorite, making good use of tender Pacific Bay Swordfish, and it's simpler than you might think.
Swordfish Belly Bistek
Yield: 2-3 servings
Prep Time: 30 minutes (including marinating)
Cook Time: 15 minutes
Difficulty Level: Easy
INGREDIENTS
300 grams Pacific Bay Swordfish Belly or Pacific Bay Swordfish Steak
3 tbsps soy sauce
1 tbsps calamansi juice
1 medium red onion, sliced into rings
2 cloves garlic, minced
½ tsp ground black pepper
½ tsp sugar
2 tbsps cooking oil, divided
2 to 3 tbsps water or fish stock
Optional: chopped green onions or fried garlic for garnish
PROCEDURE
Marinate the Pacific Bay Swordfish Belly (or Steak) to infuse it with rich flavors. In a bowl, combine the soy sauce, calamansi juice, minced garlic, ground black pepper, and sugar, then gently coat your swordfish in this mixture and refrigerate for 20 to 30 minutes to marinate.
Sear the marinated swordfish until it's lightly browned on both sides. Heat half of the cooking oil in a pan over medium heat, carefully remove the fish from the marinade (making sure to reserve the marinade for the sauce), and sear the swordfish for 1 to 3 minutes per side until it's lightly browned, then set it aside.
Sauté the red onion rings in the same pan until they become soft and caramelized. Add the remaining cooking oil to the pan if needed, and cook the sliced red onions until they are tender and beautifully caramelized, setting aside half of the sautéed onions for garnish if desired.
Create the flavorful Bistek sauce by simmering the reserved marinade with additional liquid. Pour the reserved marinade into the pan, add 30 to 50 ml of water or fish stock, bring the mixture to a gentle simmer for 2-3 minutes, then return the seared fish to the pan and let it simmer on low heat for another 3 to 5 minutes to allow all the delicious flavors to meld together.
Serve the Swordfish Bistek hot with the sauce and your preferred garnishes. Slice the cooked swordfish belly or steak into portions, carefully arrange the fish on a plate, generously spoon the savory sauce and sautéed onions over the top, and garnish with reserved onions, chopped green onions, or crispy fried garlic, serving immediately with hot steamed rice.
NOTE/S:
Pacific Bay Swordfish Belly and Swordfish Steaks are sliced from freshly frozen, wild-caught premium swordfish, ensuring a high-quality product that locks in natural flavors and textures.
Ingredient Alternatives: Feel free to explore this recipe with other excellent Pacific Bay frozen fish cuts, such as Pacific Bay Premium Tuna Belly or Pacific Bay Tuna Steaks
Chef's Tips/Variations:
Pacific Bay Swordfish Belly offers a rich, buttery texture, perfect for absorbing the savory flavors of this classic Filipino dish.
To maintain the delicate texture and richness of the swordfish, avoid overcooking it, as it cooks relatively quickly.
For those who enjoy a bit of heat, a chopped chili can be added to the sauce, or a dash of sesame oil can be incorporated for an extra layer of nutty depth.
Storage/Reheating Instructions: Store any leftover Swordfish Bistek in an airtight container in the refrigerator for up to 2-3 days. Gently reheat on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened.
Serving Suggestions: This savory and tangy Bistek pairs perfectly with a generous serving of hot steamed white rice, allowing you to fully enjoy every bit of the delicious sauce.
We hope you enjoy making this cherished Filipino comfort food with Pacific Bay Swordfish Belly or Swordfish Steak!