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Home » Recipes » Fish Recipes » Tinolang Bangus Recipe

Tinolang Bangus Recipe

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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.

Tinolang-Bangus-recipe 

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!

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Tinolang Bangus Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 6g

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Reader Interactions

Comments

  1. Mendoza, Marco Paulo says

    April 13, 2017 at 8:10 pm

    Hi po! Ano po pwede alternative s malunggay? nandito po kc ako s japan at wala po ko nkkitang malunggay s supermarket.

    Reply
    • Vanjo Merano says

      April 14, 2017 at 9:34 pm

      You can use spinach or hot pepper leaves.

      Reply
  2. Jhu Lumhod says

    December 7, 2014 at 2:14 am

    I really like all recipes of panlasang pinoy..

    Reply
  3. Anabelle says

    October 10, 2014 at 3:42 am

    yummy and exciting new recipes

    Reply
  4. Ninialyn Artosilla says

    September 28, 2014 at 2:09 am

    I like following your recipes, it easy to understand and follow and the food tastes delicious too. Thanks

    Reply

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