Milkfish or Bangus in Tagalog is a national fish of the Philippines. It is an important seafood in Southern Asia and some Pacific Islands. It is well known for being much bonier than other food fish.
Pangasinan is very famous for its Milkfish or Bangus production. It can be prepared plain, smoked in fillet, and cooked either broiled or fried and last but not the least, the Bangus Sinigang Recipe.
Sinigang Na Bangus (Kamias at Tanglad)
INGREDIENTS:
1 kilogram bangus, sliced in serving size
3 pirasong kamatis, hiniwa
2 pieces onions, chopped
6-8 pieces hilaw na kamias, sliced
4 cups water (or hugas bigas)
1 talong, sliced
1 bundle sitaw, sliced
1 labanos, sliced
1 bundle tanglad, chopped (lemon grass)
2 kutsarang patis (fish sauce)
3 pirasong siling panigang
Asin
INSTRUCTIONS:
- In a medium pot, bring water to a boil. Once the water starts boiling, add labanos, tomatoes, onions and kamias. Simmer over low heat for about 10-15 minutes.
- Do a taste test, and check the sourness of the soup. Once the soup is sour enough, add the slices of bangus and let it cook for a few minutes.
- Add the other vegetables, like sitaw, talong, tanglad and siling haba. Let it cook for 2-3 minutes.
- Season with Patis to taste. Serve hot and enjoy!
Tags:
fish