Description
Bangus or milkfish cooked in overripe guavas as souring agent.
Ingredients
Scale
- 1 whole bangus (milkfish)
- 1 medium-sized onion quartered
- 1 medium-sized tomato quartered
- 6–9 pcs overripe guavas (bayabas)
- 250 g green beans or string beans (sitaw cut into 3-inch pieces)
- a few pcs okra (optional)
- 1 medium-sized radish, peeled and sliced
- 1 bunch kangkong
- 4 tbsps patis (fish sauce – optional)
Instructions
- Boil onion, tomatoes and guavas in a casserole or pot until the guavas begin to tear.
- Scoop the guavas onto a bowl, add about a cup of soup water from the casserole. Mash the guavas then return them to the pot. You may want to strain and get only the juice.
- Add the milk fish and the rest of the ingredients, except kangkong (romaine lettuce), and cook until the fish is done – around 15 minutes.
- Add the kangkong and heat for just a couple of minutes.
- Serve.