“Sinabawang bangus” is a Filipino dish made with milkfish (bangus) cooked in a broth (sinabawan) with vegetables such as ginger, onion, and tomato. It is a popular comfort food in the Philippines and is often served with steamed rice. To make sinabawang bangus, the fish is usually cleaned and sliced into serving pieces before being added to the broth with the vegetables. The dish can be seasoned with fish sauce, salt, and pepper to taste. It is a nutritious and delicious meal that is enjoyed by many Filipinos.
Here’s a simple recipe for sinabawang bangus:
- 1 medium-sized milkfish (bangus), cleaned and sliced into serving pieces
- 1 thumb-sized ginger, sliced
- 1 medium-sized onion, sliced
- 2 medium-sized tomatoes, chopped
- 4 cups water
- 2 cups fresh spinach leaves (or any leafy vegetable)
- 2 tablespoons fish sauce (patis)
- Salt and pepper to taste
- Cooking oil
- In a pot, heat a tablespoon of cooking oil over medium heat. Add the ginger and sauté for a minute or until fragrant.
- Add the onions and sauté until translucent. Add the tomatoes and cook until they start to soften.
- Add the water and bring to a boil. Reduce heat to a simmer and add the sliced milkfish. Simmer for about 10-15 minutes or until the fish is cooked through.
- Add the fresh spinach leaves and simmer for another minute or until the leaves are wilted.
- Season with fish sauce, salt, and pepper to taste. Serve hot with steamed rice.
Enjoy your sinabawang bangus!