SINIGANG NA BANGUS
Sinigang na Bangus is a classic Filipino dish which gets its distinct taste from the souring agent like tamarind giving its unique tangy flavor. Along with the bangus, the soup is packed with vegetables such as kangkong (water spinach), gabi (taro root), sitaw (long beans), and talong (eggplant), adding vibrant colors and textures to the dish.
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Written Recipe at https://yummykitchentv.com/sinigang-n...
Ingredients:
1 large milkfish (sliced into serving pieces)
1 thumb ginger (sliced)
1 medium onion (chopped)
4 medium tomatoes (sliced into chunks)
1 bunch string beans (cut into shorter pieces)
1 bunch kangkong
1 small white radish (sliced)
1 small eggplant (sliced)
1 sachet Sinigang Mix
fish sauce to taste
3 – 4 green chilies
4 – 5 cups of rice water (or plain water)
Directions:
Wash and prepare the milkfish. Slice them into large serving pieces and transfer to a bowl. Sprinkle and rub some salt gently.
Heat some oil in a pan. Fry the fish chunks lightly for a few minutes until half cooked. Transfer them to a plate and set aside.
On the same pan, add the ginger, onion and tomatoes. Then, pour some rice water (or plain water). Cover the pot and wait for the broth to boil.
Once boiling, add the string beans and sliced radish. Let this cook for 5 minutes. Then, add the okra and eggplant. Cook for 3 more minutes.
Add the Sinigang Mix powder and stir to mix well. Season with some fish sauce to taste.
Add the fried bangus slices into the broth. Make sure that all slices are submerged. Then, add the kangkong leaves. Stir gently to cook the kangkong leaves. Add the whole green chilies and cook for 3 to 5 more minutes.
Once all ingredients are cooked, the dish is ready. Turn the heat off.
Transfer the sinigang na bangus to a serving bowl. Enjoy it as a soup or have it with some hot steaming rice. Yum!
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