|Copyright 2012 LtDan'sKitchen blogs|
|Copyright 2012 LtDan'sKitchen|
Sinigang na Bangus
2 lb milkfish, scaled, gutted and sliced
1 onion, sliced
2-3 Japanese eggplant, trimmed and sliced
1 cup string or green beans, cut into 2-inch lengths
2-3 cups water lettuce tips
1-2 Roma tomatoes, sliced in quarters
1 1/2 tamarind bullion
5 cups water
2 tbsp fish sauce, optional
salt and pepper
2 tbsp vegetable oil
1. Heat the oil in a deep pot over medium heat. Add the onions and cook
until softened. Season with salt and pepper.
2. Add the water and the tamarind bullion and bring to a boil. Lower the heat
to a simmer and add the eggplant. Cook for about 5-10 minutes or until
the eggplant is halfway cooked.
3. Add the fish and tomatoes and season with the fish sauce if using.
Cook the fish for 3-5 minutes before adding the beans. Continue to
simmer until the beans have turned bright green and the fish is cooked.
4. Add the water lettuce tips and cook until just wilted. Check for flavor and
add more salt if needed. Serve while hot with steamed rice.