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Ensaladang Bistek

Cooking Time: 10 mins

Serves: 8

Main Ingredients: Fish

Cooking Style: Fried, Tossed

Collection: Low-fat

Difficulty: Beginner


  1. Marinate bangus in Mama Sita’s Toyo at Kalamansi for at least 3 hours. Set aside.
  2. Drain bangus and coat with flour. Set aside marinade.
  3. In a pan, fry bangus in hot oil until golden brown.
  4. Add marinade and water. Simmer for 5 minutes. Remove from pan.
  5. Slice bistek na bangus into bite size pieces. Set aside.
  6. In a bowl, mix all ingredients for vinaigrette.
  7. Pickle red onions in half of the vinaigrette. Set aside for 10 minutes.
  8. Prepare mixed greens, tomatoes, and pickled onions. Toss to mix well.
  9. To serve: Drizzle remaining vinaigrette over salad mixture.
  10. Add bistek na bangus meat. Garnish with hard boiled eggs. Serve.





1 pack

450 g

Boneless bangus back fillet

1/3 cup

83 mL

Mama Sita’s Toyo at Kalamansi

1/4 cup

36 g

All-purpose flour

1/4 cup

60 mL

Cooking oil

1/2 cup

125 mL


2 pcs

100 g

Red onion, thinly sliced

2 pcs

80 g

Tomatoes, cut into strips

2 packs

300 g

Mixed greens, washed and drained

3 pcs

180 g

Hard-boiled eggs, cut into wedges (optional)

For the vinaigrette:

1/2 cup

125 mL

Mama Sita’s Distilled Vinegar

2 tbsp

12 g


1/2 tsp


1/8 tsp

Ground black pepper

See Also:

Cooking Style: Fried, Tossed