Sinigang na Bangus sa Bayabas. Bangus is good for sinigang, in fact it is one of the prepared way of cooking fresh bangus. Today cooking sinigang is as easy as 123, no more messy preparation of souring ingredients, new food innovation has brought to us sinigang seasoning of your choice in powdered form. I my self use these mixes all the time they are convenient and available all year round unlike the fresh fruits used in sinigang which are in season.
This time I am not using sinigang mix on my sinigang na bangus sa bayabas I am cooking it from scratch using fresh guava fruits. Here is the recipe of my Sinigang na Bangus sa Bayabas, enjoy!
1 large size bangus, about 1 k. a piece
6 pcs. large size ripe bayabas (guava)
1 medium size onion, quartered
1 bundle kangkong, separate leaves and stalks
3-5 pcs. siling haba
salt to taste
Remove scales, gills and innards of bangus. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally keep aside. Wash each guava trim, cut into quarters and using spoon remove and discard seeds. Put guava meat and onion in a large pot, add 6 to 8 cups of water, bring to a boil, and simmer for 20 to 30 minutes or until guava start to disintegrate. Coarsely mash guava meat with cooking ladle and simmer for another 2 to 3 minutes season with salt to taste. Add more water if required. Add in kangkong stalks and sliced bangus, cook for 3 to 5 minutes. Then add kangkong leaves and siling haba. Cook for another 2 to 3 minutes or until bangus and vegetables are cooked. Serve hot.
See other bangus/milkfish recipe;