Sinigang na Bangus with Hipon
Ringo | On 22, Aug 2012
The Fat. That was one of the most sought after part of the fish. Whatever the way it’s cooked, people loved to massacre the belly part of the fish. Here in our house alone, we are like ninja’s fighting over the fat part whenever fish is served, if you are the fastest, you are the winner.
Aside from it’s quite delicious. The fish fat part is also healthful.
Mostly of the fish are fed on plankton, and underwater healthy algae, and because of this diet, omega-3 fatty acids are produced and deposited mostly on the belly part where fat is located. Omega-3 fatty acids lower triglyceride levels, which prevents the risks of heart disease. This also lessen the thickness of the blood making it to flow freely throughout our system. And, many more benefits.
One of the most popular fish that has this fabulous fat is the bangus or milk fish. And,one of the best way to cook this is by boiling it with sour soup with some shrimp, some vegetables and spices.
- 2 medium milk fish, cut into 3 parts each
- 1/4 kilo shrimp
- 1 bundle of water spinach
- 5 pieces medium sized tomato, chopped
- crushed unripe tamarind and soaked in water
- spring onion, chopped
- garlic, minced
- onions, chopped
- spoon sized ginger, chopped
- 5 cups water
- salt and pepper
- In a separate pan, boil the soaked tamarind for 5 minutes, strain and set aside the water
- Saute garlic, onions and ginger
- Add tomato and little water then put into boil and wait until the skins of the tomato peel off
- Add the water and continue to boil
- Add the tamarind mixture and boil
- Add salt, pepper and spring onion to adjust the taste
- Add the shrimp and milk fish and boil for 15 minutes
- Add the water spinach and let it simmer for a while
- Serve while still hot
Please take note that when you already added the bangus, never stir, or you’ll end up with crashed fish.