Bangus (Milkfish) Steaks with Garlic Rice

Instructions

1. 1In a bowl, combine the 4 bangus (milkfish) steaks with the 4 cloves garlic (crushed), 3 tbsp soy sauce, 2 tbsp lemon juice, and 1/4 tsp black pepper. Ensure the steaks are well-coated. Let them marinate for at least 15 minutes.
2. 2Place a 30.48 cm skillet over medium heat. Add the 2 tbsp vegetable oil and heat until it shimmers, about 1 minute. This is approximately 175°C.
3. 3Carefully place the marinated bangus steaks into the hot skillet. Pan-fry for 5 to 7 minutes per side. The fish is done when it is opaque throughout and flakes easily with a fork. For larger steaks, an internal temperature of 63°C indicates it is cooked.
4. 4While the fish is cooking, prepare the garlic rice. In a separate small pan, heat 1 tbsp of the vegetable oil (from the original 2 tbsp) over medium heat, approximately 175°C. Add the 4 cloves garlic, minced, and sauté until they are golden brown and fragrant, about 1 to 2 minutes. Do not let them burn.
5. 5Add the 4 cups of cooked rice to the pan with the golden garlic. Stir well to combine and coat the rice evenly with the garlic-infused oil. Continue to stir-fry for 2 to 3 minutes until the rice is heated through.
6. 6Serve the cooked bangus steaks immediately alongside the prepared garlic rice.

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