From the recipe collection
Sinigang na Bangus sa Bayabas
Bangus sinigang soured with ripe guava for a fragrant, softly tart broth with radish, eggplant, kangkong, and green chili.
- Prep time
- 25 min
- Cook time
- 35–40 min
- Yield
- 5–6
- Audio recipe
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Ingredients
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Method
- Simmer guavas in 3 cups water for 15–20 minutes, until completely soft.
- Mash thoroughly and strain, pressing the pulp to extract flavour while leaving hard seeds behind.
- Combine the guava liquid with the remaining water, onion, and tomatoes and bring to a simmer.
- Add radish and cook until half-tender.
- Season lightly with fish sauce, then add bangus in a single layer.
- Simmer gently 7–10 minutes, until the fish is almost cooked; avoid stirring.
- Add eggplant and chilies, then kangkong during the final minute.
- Balance fish sauce and salt and serve immediately while the fish is intact.
