Tinolang Bangus Recipe
Servings: 6
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