4 - 6
How to cook Batangas Sinigang na Bangus
- 1 1/2 pounds milkfish (bangus)* or other fatty fish
- 8 green peppers
- 1 onion or 10 roots native onions
- 1 small head cabbage
- 10 tomatoes
- 1 lemon
- Salt to taste
- Wash the cabbage and cut them into parts.
- Slice the onion, green pepper, and tomatoes into halves.
- Dress and wash the fish. Set aside.
- Boil water in a cooking pot, then pour the tomatoes, onions, and the fish.
- When half done, add the cabbage and green pepper.
- Cook until the fish and cabbage are done. Season with salt.
- Just before serving, squeeze the juice of the one lemon to it.
- Serve the Batangas Sinigang na Bangus hot with steamed white rice.
The Batangas Sinigang na Bangus is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. Sinigang
is typically sour and is most often likened to Thailand's tom yam.
*The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
Batangas is a province of the Philippines located on the southwestern part of Luzon in the Calabarzon region. Its capital is Batangas City.
This recipe for Batangas Sinigang na Bangus serves/makes: 4 - 6
The Batangas Sinigang na Bangus recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew