Sinigang na Bangus sa Bayabas (Milkfish in Guava Broth)
Pam from PinoyBites
Another well-loved version of our favorite Sinigang using fresh guavas. Its distinct aroma and flavor has a toned down tartness compared to the usual tamarind. It’s scrumptious!
2whole boneless BangusMilkfish, quartered (thawed and scales removed)* see notes
6cupswaterdivided (use 2 cups to extract guava juice from seeds)
7ripe small guavas(about ¾ pound)
1small onionthinly sliced
2 tomatoessliced
1teaspoonsalt
4Shishito peppersor Jalapeno
1bunch of spinachwashed
1Green onionthinly sliced (optional)
Juice of 1 lemonoptional
Patisfish sauce , to taste
Instructions
Cut the guavas in half. Scoop out the seeds into a bowl and slice the guava meat into strips. Mash the seeds and add 2 cups of water. Pass through a fine sieve to squeeze out the juice. Discard seeds and set the guava juice aside.
In a large pot, add in the sliced guavas, onions, tomatoes, salt, 4 cups of water and the reserved guava juice. Bring to a boil and simmer (on low) for 10 minutes.
Add the fish and the green peppers. Cover, bring to a boil and continue cooking until the milkfish is cooked through, about 2-3 minutes. Adjust seasoning and add lemon juice, if desired. Place the spinach leaves on top and the green onion, if using. Cover and cook for a few seconds then turn the heat off. Serve with hot steamed rice.
Notes
*I always use Sarangani Bay Boneless Bangus and cut them into 4 equal pieces. If using bone-in Bangus, remove the scales, guts and gills and cut into almost an inch thickness.*The frozen bangus are smaller (400g each) that’s why I always use 2.