Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish. Some uses kamias, santol, green or unripe mago, or riped guava to make the broth more flavorful but tamarind is the most common souring ingredient to this recipe. Powdered soup base or bouillon cubes (available in Asian store) for sinigang based on tamarind or calamondin are also used in place of natural fruits. Vinegar is not used for making sinigang sour. Any kind of fish, pork, shrimp, chicken and beef are used as main ingredient in cooking sinigang.

Good for serving: 4-5 persons Ingredients: 1 large sized bangus. cleaned, sliced into serving pieces  1 liter of  rice wash or water 3 pcs tomatoes, sliced  1 onion, sliced  1 cup tamarind juice (boil tamarind 1 cup water and extract the juice) or 1 sachet of powdered tamarind   1 medium sized white radish (Labanos) sliced diagonally  5 pcs okra 1 bunch of yardlong beans (sitaw), cut into 2" 1 large sized eggplant, sliced diagonally 2 green finger chili pepper 1 cup kangkong  patis or salt to taste

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Cooking Instruction: In casserole pot, put-in the rice wash, tomatoes, onion, radish, yardlong beans and okra. simmer for few minutes in medium heat. Add bangus, eggplant and green finger chili pepper then simmer for two minutes. Add the taramind juice or powdered taramind, fish sauce or salt, and kangkong  Simmer for one minute Serve hot with plain rice. Share and Enjoy!

Author : phils

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