Bangus or Milk fish is designated as the national fish of the Philippines. Like Tilapia, It is one of the most consumed fishpond raised species in the country. There is even a festival held for it.
Bangus is prepared for frying by butter flying it then marinating in garlic and vinegar. For more festive occasions it is deboned, stuffed then deep fried.
In this recipe, bangus is poached in a sour broth like in other sinigang recipes. The souring agent used here is ripe guava. It has a scent similar to freshly crushed basil leaf.
Bangus is a very bony fish. It has a lot of fine bones distributed in its flesh. I recommend buying smaller sized bangus for sinigang as they have smaller and finer bones.
Preparation time: 30 minutes
Cooking time: 20 minutes
Good for: 2 -3 people
Fill casserole with 1 liter of water. Add garlic and onions.
Once pot starts to boil, lower heat and add guava and tomatoes.
Add the fish once tomatoes are soft. Simmer for 5 minutes.
Add the rest of the vegetables and simmer for another 3 minutes or until okra and radish is cooked.
Season with salt and pepper to desired level.
Serve hot with plain rice and fish sauce as dip for the fish.