I know, I know. It shouldn't really be called "bistek" because it's not beefsteak :) But it just wouldn't sound right if I put "fish steak" on the title, because it connotes western cooking, which this dish definitely is not. At any rate, here's the fish bistek... or, more accurately, fish steak or maybe fishtek ;-)
1/3 c soy sauce
juice of 3 calamansi
1/4 t sugar
1 T vinegar
1 T oil
3-4 pcs (about 500 g) fish, cut into 1-inch thick crosswise slices (a good example would be tangigue)
1 large onion, cut into rings
2 medium potatoes, sliced thinly
1. In a small bowl, mix soy sauce, calamansi juice, sugar and vinegar. Adjust according to taste and set aside.
2. Rinse the fish and pat dry.
3. In a skillet, heat the oil. Once the pan is hot, drop in the fish and sear both sides. This should take around 5-7 minutes on each side.
4. Add in the onion rings and potatoes, browning the potatoes and caramelizing the onions. This takes around 5 minutes more.
5. Add in the broth. Bring to a quick boil. Simmer for around 5 minutes, covered, until the sauce has thickened and reduced slightly.