Bulanglang Bangus

by Pauline De Mesa
Seafood | March 5, 2019

Warm yourself up with this comforting bowl of Bulanglang na Bangus. The flavor comes from the fresh ripe guavas that are boiled, mashed and strained. It’s a light and healthy kind of soup with milkfish, kangkong, and sitaw. Savor this sweet-sour fish soup on a chilly night.

Recipe by Chef Bambi
Photographed by Ed Simon of Studio 100

Ingredients :

3 servings
1 Medium milkfish (Bangus)
1 tsp Ground black pepper
1 tsp Salt
Oil for frying
1 kg Ripe guavas, boiled mashed and strained. if guavas are not available, you may use 1-2 packets of instant sinigang sa Bayabas mix
3 clove Garlic, crushed
1 Medium onion, quartered
2 Medium tomatoes, quartered
0.25 kg Sitaw cut into 4”-5” lengths
1 cup Kangkong leaves
0.5 kg Gabi, peeled and boiled
4 cup Water
1 tbsp Salt
3 pc Siling pansigang (finger chili)

Procedure :

  • 1
    Scale and clean the bangus and cut into 4 pieces. Sprinkle with salt and pepper. Fry in hot oil until brown on all sides, and set aside.
  • 2
    In a separate pot, add oil and sauté the onions, garlic and tomatoes. Add guava extract, or Sinigang sa bayabas mix, water, gabi, sitaw, and bangus, then bring to a boil. Cover. Lower heat to moderate and simmer until all vegetables are cooked through. Lastly, add the siling panigang and kangkong leaves and simmer for another 3-5 minutes until kangkong leaves are done. Serve.