sinigang na bangus (milkfish in sour broth)

Categories
Fish/seafoo
Yield
4 servings
MeasureIngredient
1½ pounds Bangus (milkfish) or white fish, dressed
2 cups Water
3 mediums Tomatoes, sliced
1 medium Onion, sliced
Pods green sampaloc (tamarind) [available as powdered packages]
1 can Banana heart, draine
2 cups Green beans, cut diagonally in h
1 cup Spinach leaves (or mustard greens or watercress)
1 teaspoon Salt
1 tablespoon Patis (fish sauce)

1. Slice fish and cut into 4-6 pieces. Salt all over.

2. Boil water and tamarind pods until pods are tender. Remove tamari mash and strain back into the boiling water. (optional) 3. Add tomatoes, onions and green beans to boiling mixture and cook 1 minutes or until vegetables are almost cooked. Add fish, banana heart and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remo from heat, add spinach leaves, and let stand for 5 minutes.

4. Serve with bagoong or patis (fish sauce).

Preparation and cooking time: 30 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

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