How to cook Sinigang na Bangus Belly
- 1 pound Bangus belly, cut into serving pieces
- 1/4 cup salt
- 6-7 cups water
- 1/2 pound ripe guava, mashed
- 1 onion, quartered
- 1 bunch, yardlong beans (sitaw), cut into 2-inch long
- 3 green finger chili pepper (siling haba)
- 2 tablespoons sugar (optional)
- Salt to taste
- 1 bunch sweet potato leaves (talbos ng kamote)
- Clean and wash bangus belly thoroughly and drain.
- In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate it for 2 hours to overnight.
- In a large pot, add water, guava and onion, bring to boil, and simmer for about 5 minutes in a medium heat.
- Add the yardlong beans and finger chili pepper and bring to boil.
- Add the washed bangus belly, bring to boil again and simmer 2 - 3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, and then turn off the heat.
- Transfer in a serving bowl and serve the Sinigang na Bangus Belly hot with steamed white rice.
The Sinigang na Bangus Belly
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
Sinigang na Bangus Belly
(Milkfish Belly Soup) is one of the variety in cooking.
Procedure in cooking for this recipe is almost the same to other Sinigang
, the only different is the preparation of the main ingredient.
Bangus belly or any fish and meat use in Sinigang
is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.
This recipe for Sinigang na Bangus Belly serves/makes: 4 servings
The Sinigang na Bangus Belly recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew