Sinigang Bangus (Sour Milkfish Soup)
From Faye C. Kaible as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan
1 Bangus (Milkfish) about 2 to 3 Ibs
3 cups water
1 medium tomato
6 stems Chinese cabbage
Juice of 4 to 6 lemons
1 tsp salt
Scale and clean fish. Slice fish into 1 inch diagonal pieces. Cut eggplants into inch diagonal pieces. Cut Chinese cabbage into 2 inch diagonal pieces. Chop tomato and onion. Combine tomato and onion in a bowl, add lemon juice and salt. Mash until pulpy. Transfer tomato mixture into a soup pot, add water and bring to boil. Season to taste with salt and lemon juice. To reduce tartness, add water. Add fish, bring to boil and cook for another 5 minutes. Add Chinese cabbage and cook until crispy tender.
Remove from heat and serve with rice.
Yield: 4 to 6 Servings
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