SINIGANG NA BANGUS SA BAYABAS/MILKFISH IN GUAVA BROTH
Prep time: 15 minutes
Cooking time: 25 minutes
Yields: serves 4 to 5 with steamed rice
1 ¼ lbs. ripe guavas, tip removed
4 cups water
1 large yellow onion (8 oz), peeled and chopped
3 tomatoes, (8 oz) quartered
2 cups water
4 tbsp fish sauce or more
½ tsp ground pepper
2 lbs. milk fish, gutted, cleaned and cut into several pieces
1 eggplant, sliced
4 oz kangkong
In a small pot, boil 4 cups water with guavas for 10 minutes over high heat until soft and mushy.
Transfer guavas without the water into a bowl and mash it.
Add guava broth.
Remove guava skin and transfer into a bowl.
Strain the broth with seeds. Discard the seeds.
Add onions and tomatoes in a medium size sauté /sauce pan.
Add guava skin and guava broth.
Add 2 more cups of water.
Season with fish sauce and ground pepper.
Cover and cook over high heat.
Cook it for 10 minutes.
Add eggplant. Cover and cook for a minute.
Add milk fish. Cover and adjust heat to low.
Simmer for 3 minutes until fish is cooked.
Uncover and add kangkong.
Turn off heat.
Serve with Steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/chefron?ref=chefron
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