Sinigang na Bangus (Milk Fish in Sour Broth)
I could think of no other reason behind this, rather than the fact that it has a unique flavour that stays in the mouth after savouring its white meat. A lot of people are also lovers of its fat, which is a good thing since it is proven to be healthy and it even contains omega-3 fatty acids, which are good for the heart, growth and development and brain function.
One common way of indulging on this fish is by making a sour broth, which is the recipe that I will be sharing in this article. This specific soup or recipe called “sinigang,” is a staple food among Filipinos, alongside with the equally-popular ‘adobo.’ Moreover, this recipe can be cooked using other meats like chicken, shrimp or prawn and pork. As for this recipe, you will need the following
Sinigang na Bangus
1 whole Milkfish, sliced
3 cups of water
1 piece of onion, diced
1 piece of ginger, minced
1 piece of tomato, sliced
3 pieces chillies
4 stalks of Chinese cabbage (pechay)
1 piece of radish
½ Sinigang mix
A pinch of salt
A pinch of Magic Sarap
1. In a large pot, add water together with the onion, ginger and tomato. Wait until it boils (which will take about 5 minutes), then add the other ingredients: chilli and Chinese cabbage.
2. Let it simmer for about 3-5 minutes, and then add the sliced radish, followed with a pinch of salt and Magic Sarap to taste. Mix them altogether to distribute the flavour evenly. Once all the vegetables, as well as the fish are well-cooked, you can already add the Sinigang mix. Like the other spices, you can add more Sinigang mix if you love your soup to have a stronger sour kick into your mouth.
3. You can now serve the finished dish. It’s perfect while it’s hot. To maximize your experience with your sour soup, you can ask a separate bowl filled with the hot sour soup alone for you to sip and indulge.
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