BELLA

Sinigang na Bangus is a Filipino soup made with fresh bangus cooked in tamarind broth with a medley of vegetables such as okra, string beans, eggplant, radish, and kangkong.

Ingredients
▢ 2 lbs. bangus milkfish, cleaned and sliced
▢ 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
▢ 1 bunch fresh kangkong leaves
▢ 12 pieces sitaw snake beans, cut into 2 inch pieces
▢ 6 to 8 pieces okra
▢ 2 pieces long green pepper siling pansigang
▢ 1 medium tomato wedged
▢ 1 medium yellow onion wedged
▢ 2 ½ tablespoons fish sauce
▢ ¼ teaspoon ground black pepper
▢ 2 quarts water


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Daing na Bangus refers to milkfish that is marinated in a mixture composed of vinegar, crushed peppercorn, garlic, and salt. Hot pepper such as cayenne pepper powder can be added to make it spicy. It is usually marinated overnight for best results, and then fried until crispy.


Ingredients
• 1 medium sized milkfish cleaned and scales removed
•10 tablespoons white or cane vinegar
• 1 teaspoon crushed peppercorn
• 1 head garlic crushed
• 1/4 teaspoon cayenne pepper powder optional
• 1/2 teaspoon coarse sea salt
• 1/2 cup cooking oil

Instructions
Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients.
Set aside.
Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag.
Pour the vinegar mixture in the bag and then let all the air out.
Seal the bag and refrigerate overnight.
Remove the fish from the bag and let the liquid drip.
Heat the cooking oil in a pan.
Once the oil gets hot, fry the fish in medium heat until one side gets crisp.
Turn it over and repeat the process on the other side.
Remove from the pan and place in a serving plate. Serve with bowl of spicy vinegar.
Share and enjoy!


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