Tinolang Bangus is a delicious Filipino soup recipe; it is a hearty ginger soup composed of bangus (milkfish) and vegetables such as chayote, hot pepper leaves, and malunggay leaves. This is best eaten with white rice along with a spicy fish sauce dip.
For this tinolang bangus recipe, I used fresh medium to large sized milkfish. It was able to get a nice fresh piece of bangus down south in Niles, Illinois when I did my weekly Filipino ingredient shopping. I thought of making a soup out of that fish, and here it is now. I was also able to get fresh frozen malunggay and hot pepper leaves during that trip, and lots of other Filipino ingredients – not bad for a 70-mile grocery round trip.
I like bangus belly a lot; I think that the taste of the belly was made better by the ginger broth because it does not taste that fishy and the aftertaste was not that strong. I enjoyed eating this tinolang bangus, as much as I enjoyed cooking it. I hope that you do too.
Try this Tinolang Bangus Recipe. Enjoy!
Tinolang Bangus Recipe
- 1 large bangus milkfish, scales and innards removed and sliced
- 1 1/2 cups malunggay leaves
- 1 1/2 cups hot pepper leaves
- 2 pieces chayote quartered
- 1 thumb ginger sliced into strips
- 1 medium yellow onion sliced
- 3 tablespoons fish sauce patis
- 8 cups water
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil
- Heat the oil in a cooking pot.
- Saute the onion and ginger.
- Add the ground black pepper and pour-in water. Let boil.
- Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes.
- Add the fish sauce and chayote. Cook for 8 minutes.
- Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!