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Tinolang Bangus Recipe
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
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:
6
g