Sinigang na Bangus (MilkFish)

Photo Courtesy of Knorr

A lot of visitors head off to my food photo gallery just to drool over filipino food photos. It’s one reason I am showing the photo above because it is so drool-worthy. When I cook Sinigang na Bangus or Sinigang na Isda, I prefer to use “Kamias” as the souring agent though lemon, green sampaloc or green mango can be used to sour the soup as well. The bangus (milkfish) can be substituted with lapu-lapu, apahap, talakitok, and shrimps. Aside from kangkong, you can add mustasa (mustard leaves), sitaw and sigadillas.

Here is my recipe :

1/4 cup onion , sliced
1/4 cup tomatoes, chopped
12 pieces , Camias
6 cups of rice water
1/2 kilo bangus ( can be shrimps)
1 tsp salt
2 cups kangkong leaves and tender stalk
2 pieces siling labuyo

1. Saute onion and tomatoes.

2. Add the camias and cook until tender and mushy.

3. Add the Rice water.

3. Let Boil.

4. When boiling, drop the fish/

5. Season with salt.

6. Add siling labuyo and kankong .

7. Cook 2 minutes.