Bangus Belly Sinigang
My husband and I have been trying to maintain a healthy lifestyle. Meaning eating fish, chicken and vegetables and avoiding red meat and saturated fats as much as possible. This is not an easy feat mind you specially if you own a food blog.
But I was able to manage to serve an all fish dinner for more than a week. This is one of the dish that I made during our seafood diet 🙂
Bangus or milkfish is available in any Asian grocer. It is a favorite in most Filipino households and usually prepared fried or in soup. The only thing I dislike about this fish is that is has too many fishbones. I have many a times got fishbone stuck on my throat eating this which is not a pleasant experience at all. That is why I am so pleased to find boneless and even milkfish belly slices sold frozen here in the Northeast.
I made sinigang from a packet I got since I remember my sister serving these to me during my trip back home.
To make, Place 5-6 cups water in a medium sized pot and add 2 roma tomatoes chopped and 1 small onion diced. Let this come to a boil and then lower heat and simmer til vegetable are tender. Then add a packet of tamarind mix and stir until dissolved. Add your hardy vegetables like eggplant and radish and cook for a few minutes. Then add your bangus belly slices. I intentionally added the vegetables first because the fish slices only takes a few minutes to cook. Season with fish sauce to taste. Once the fish is done add your leafy vegetables then cover and turn off the heat. P.S. you can use spinach, bok choy or yuchoy or whatever leafy greens you prefer.