Boiled Milkfish with Sour Broth and Vegetables
"The milkfish is an important seafood in Southeast Asia
and some Pacific Islands. Because milkfish is notorious for being much
bonier than other food fish, deboned milkfish, called "boneless bangus" (bangus is the local name) in the Philippines, has become popular in stores and markets"
( source: Wikipedia )
Hello December! Christmas is closer than I thought and on this first week of the month. We gonna put up our Christmas Tree this week, feeling excited!:). On the first day of the month, Allow me share my most favorite dish Boiled Milkfish and the best word to describe this recipe DELICIOUS!. I grew up eating this fish and my Mom prepared milkfish by boiling it combine with garden leafy vegetables we have grown on the farm. The broth have a sour taste to it but it make this dish set apart from the rest of fish dishes I have. I think my mouth just water just saying the word sour, Do you feel same way too when you hear the word sour?. Anyways, are you guys ready for Cyber Monday tomorrow? And thinking about some good dinner recipe? Sinigang na Bangus might be the perfect fit for this cold weather. I personally love Milkfish it can be fried, boiled or steam..:) If this is your first time eating this fish, it might be not fun for you cause this fish have so much bones on it. Its hard to eat it right away but thanks to my Mom who trained me how to eat this fish in right way :) Good news! Boneless Bangus or Milkfish already marinated and ready to cook is already available in all Asian Store and getting popular in a lots of supermarket in the Philippines. How cool is that? Pretty cool indeed! for a Milkfish lover like me. I always have in stock on my freezer , very convenient for easy breakfast and when my friends come over, Oh! yeah.. It's like back in the Philippines again. Looking for something sweets to end this scrumptious meal? What about macaroni salad, binignit, suman malagkit and much more.! wink:) So, let this excitement put into action and lets start cooking Sinigang na Bangus- ( Boiled Milkfish). I have Sinigang na Bangus boiling right now my my stove top and it smells really good...:)
Note:
-I leave the skin on this recipe but you can totally do skinless milkfish if you want.
-Make it totally your own recipe by adding your favorite vegetables and seasoning
-Add vinegar for sour taste if you don't have sinigang mix.:) That's what I did on mine...
- Adjust the taste according to your preference.
Ingredients:
Milkfish- sliced into desire pieces.
Eggplant- sliced
Bokchoy/Petchay- sliced
1 tiny green chili- (optional, I like mine with little hint of chili :) )
Tomato- sliced
Ginger- sliced
Green Onion
Salt and Pepper
Sinigang mix or vinegar
Onion
Water
Directions:
1.) In large pot boil 4-5 cups of water depending on how much broth you want. Once the water is boiling add the ginger, onion, green onion and salt and pepper.
2.) Wait for couple minutes until you smell the aroma, then add the milkfish. Let it simmer for like 5-8 minutes.
3.) Add the tomato, bokchoy, petchay, eggplant and the chili. Let it simmer until the vegetables and the fish cook through. Add the sinigang mix or in this case I add vinegar for that sour taste broth that I'm looking for. Adjust the taste according to your preference.
4.) Sinigang na Bangus is served. Enjoy! Best serve with rice.
Keep on checking on some of your favorite recipes here on my blog. I'll see you in few days for more!...:)
xoxoxo- sweetcuisinera
