Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. This is a popular Caviteñean fish sinigang dish among legit Chabacano.
Ingredients:
500g milk fish, chopped in 4 equal sizes
250g semi-ripe or almost ripe guavas, sliced
100 grams kangkong tops
500g milk fish, chopped in 4 equal sizes
250g semi-ripe or almost ripe guavas, sliced
100 grams kangkong tops
sliced labanos, optional
4 cups rice water
Procedure:
Clean milk fish and cut into four equal sizes. Set aside.
In a casserole, place the sliced guava, add two cups water and boil for 10 minutes. Remove all the guavas. Mashed the guava skins excluding the seeds in a mortar and pestle then add back to the broth.
Boil four cups of rice water. Add milk fish and guava broth. Cook for five minutes. Then add kangkong tops then cook for another three minutes.
Salt & pepper, fish sauce to taste.
Serve hot.
4 cups rice water
Procedure:
Clean milk fish and cut into four equal sizes. Set aside.
In a casserole, place the sliced guava, add two cups water and boil for 10 minutes. Remove all the guavas. Mashed the guava skins excluding the seeds in a mortar and pestle then add back to the broth.
Boil four cups of rice water. Add milk fish and guava broth. Cook for five minutes. Then add kangkong tops then cook for another three minutes.
Salt & pepper, fish sauce to taste.
Serve hot.
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