Sunday, July 20, 2014

Sinigang na Bangus

I'm craving for  a milkfish belly with soup and this is the perfect dish for it, the creamy milkfish belly in a hot sour soup oh so yummy.

1 big milkfish (bangus)
1 bunch kangkong (swamp cabbage)
1 onion
3 cups water ( add if needed)
2 tablespoons patis
chili finger ( siling haba)
1/4 kilo tamarind  (wash well boiled and drained) or  sinigang mix according to your taste
salt to taste
1. In a pot put the onion,  fish sauce, chili finger, salt and fish then cook over medium heat, allow the natural juice of the fish to come out and simmer for 3 minutes then add the water and bring to a boil.
2. Simmer until the fish is cooked then add the swamp cabbage and simmer until cooked then add the tamarind extract or sinigang mix then simmer for a minute and turn off the heat.
3. Serve it hot.

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