Wednesday, March 20, 2013

Sinigang na Bangus Recipe

Whether you are in the Philippines or in other parts of the world, Bangus will certainly be a fish of choice for dish with soap (such as sinigang) and for a fried one.   What most pinoys love about this fish is its belly especially if the fish is marinated in vinegar overnight and later fried.

Having said that, making sinigang out of Bangus is also a great choice of dish to cook today.  I like using kangkong leaves or sometimes malungay leaves for my veges. For the tamarind, it is always best to use the original tamarind fruit, but in our recipe we will be using a powder pack one.

So we will be cooking Sinigang na Bangus in a while, so get your basket and grab those ingredients that we need to prepare this dish.

What do you need for Sinigang na Bangus?
1 piece large Milkfish (bangus), cleaned and sliced into serving pieces
2 cups kangkong leaves cut into serving size, or malungay leaves
2 pieces tomatoes, quartered
1 small white radish (labanos), sliced
1 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

How to cook Sinigang na Bangus?
1) Put water in a pan and bring water to a boil.
2) Add the tomatoes, onion, and simmer for few minutes.
3) Add the bangus. Simmer for 10 minutes.
4) Add the tamarind powder and salt to taste.
5) Add the labanos and simmer for 5 minutes.
6) Remove from heat, Let stand for 5 minutes.
7) Serve hot. Enjoy with white rice!

Note: if you want a little spicy soap, add some green chili in the ingredients and put them on the pan after turning off the fire.


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