Kain Tayo: Sinigang Na Bangus

Sinigang Na Bangus

Ingredients

• 2 cloves garlic, chopped

• ½ onion, diced

• 2 tbsp fresh ground ginger

• 1 ½ tsp olive oil

• 1 bangus (milkfish)

• 1 lb shrimp, whole, optional

• 4 cups seafood stock (low sodium)

• 2 medium tomatoes

• 1 cup okra

• ½ daikon radish

• 1 tarong/talong (eggplant)

• ¼ lb utong/sitaw (string beans)

• 1 cup balangeg/kangkong (water spinach)

• ½ cup parya/aramang (bitter melon), optional

• Souring agent (can be kamias, tamarind, batman, guava, or piyas)

• 1 tbsp patis (fish sauce), optional

Note: measurements for vegetables can depend on preference. The more vegetables, the better. Try to limit the amount of patis if you’re trying to watch your blood pressure.

Directions:

1. In a medium pot, sauté garlic, onions and ginger in hot olive oil.

2. Pour in the seafood stock and bring to a boil over medium high heat.

3. Add in the daikon and tarong/talong, and boil until soft enough to pierce a fork through it.

4. Add in the bangus and the rest of the vegetables and let it cook for another 10 minutes

5. Season the soup with the tamarind paste and patis

6. Serve over jasmine rice

---

This recipe is adapted from the American Heart Association’s Mula Sa Puso recipe.