Sinigang na BANGUS

Sinigang na Bangus is such a sharp clear stock fish soup. This recipe that we have here is central, anyway it is my generally cherished among all the variations that I have endeavored. My family appreciates this too considering the way that it is fundamental and great. You can really welcome the new taste of the fish enhanced by the warm cruel stock.

Sinigang na bangus is best given warm rice. I furthermore want to eat it using fish sauce as a fixing. Simply pour some fish sauce in a saucer and incorporate a few bits of stew pepper. Yummy!

Here are a couple of indications for understudies. Attempt to source the freshest bangus available. It will moreover be uncommon t0 have all the new vegetables, as proposed in the recipe. I favor new vegetables. It will be satisfactory to take the necessary steps not to overcook these to hold the concealing and surface.

Fixings

2 lbs. bangus milkfish, cleaned and cut

1 40g pack Knorr Sinigang sa Sampaloc Mix (One of a kind)

1 pack new kangkong leaves

12 pieces sitaw snake beans, cut into 2 inch pieces

6 to 8 pieces okra

2 pieces long green pepper siling pansigang

1 medium tomato wedged

1 medium yellow onion wedged

2 ½ tablespoons fish sauce

¼ teaspoon ground dull pepper

2 quarts water

Rules

Warmth a cooking pot. Void water into it.

Incorporate tomato and anion. Let bubble.

Incorporate bangus. Spread and cook in medium warmth between 8 to 12 minutes.

Incorporate Knorr Sinigang sa Sampaloc Mix. Blend. Cook for 2 minutes.

Put the long green pepper into the pot. Incorporate snake beans and okra. Blend. Spread and cook for 5 to 7 minutes.

Incorporate fish sauce and ground dull pepper. Blend.

Put the kangkong leaves into the pot. Spread the pot and turn the glow off. Let it stay for 5 minutes.

Move to a serving bowl. Serve.

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