Sinigang na Bangus sa Bayabas is on our menu rotation when I was a child. Even though my older brother didn’t like the smell and the taste, he couldn’t do anything because this is everybody’s favorite. According to him (and to other people I know who thinks the same), this dish smells like an armpit that has b.o…. LOL! Kayo ba? what do you think? I think this smells really delicious!
My nanay would always choose milkfish as fat as the one on the photo above because that’s what makes it delicious. The problem was… only the bellies would get eaten and everything would be left in the pot. That’s the main reason why I only cook boneless bangus in all the bangus dishes I cook. Last week, I saw the fattest bangus in the market and it wasn’t boneless. But I just had to buy it and turn it into Sinigang na Bangus sa Bayabas.
Guess what? Only the bellies got eaten! This reminded me not to buy bangus that’s not boneless…huhuhaha.
OTHER BANGUS RECIPES YOU MIGHT LOVE…Print
Sinigang na Bangus sa Bayabas
- 8 pieces ripe guava, quartered
- 5–6 cups water
- 1 whole milk fish, cleaned and cut into slices
- 1 bunch kangkong leaves, washed
- 1 bunch camote tops, washed
- 9 pieces okra, cleaned and halved
- 2 pcs finger chili
- 1 tbsp patis
- Put the guava and water in a pot and bring to a boil. Reduce heat to a simmer and simmer it for about 10 minutes until the guavas are soft and tender.
- Mash the guavas with a fork to flavor the water. (Or you can also use an immersion blender)
- Add the fish sauce and stir.
- Add the milk fish slices and simmer for 8 minutes or until the fish is almost cooked through.
- Add the okra and simmer for an additional 2 minutes.
- Add the finger chili and kangkong leaves/ kamote tops and simmer for an additional 2 minutes.
- Taste and adjust the seasoning.
- Serve with steamed rice and patis with siling labuyo.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!