Of all the souring agents used for sinigang, ripe guava (bayabas) results in the most fruity-tasting broth and lends the least amount of sourness. Make sure to use the native guava variety for sinigang, and not the large, light green variety (guapple) often available in the market.
1 bunch water spinach (kangkong)
1 medium banana blossom (puso ng saging)
juice from 2 calamansi limes
6 cups water
2 tomatoes, halved
1 medium onion, quartered
6 to 7 small ripe guava,
peeled and cut in half
1 1/2 tablespoons fish sauce (patis)
1 large milkfish or bangus, scaled, cleaned,
and cut into 6 pieces
1 Pinch off leaves and tender stems of water spinach (kangkong). Wash and set aside.
2 Remove the thick purple-colored pieces of banana blossom (puso ng saging) until only the beige-colored part is left. Cut into chunks then immediately soak in a big bowl of water with calamansi juice to prevent browning. Set aside.
3 In a large pot, pour water. Addt tomatoes, onion, and guava. Bring to a boil and cook for a few minutes. Mash the tomatoes using the back of a wooden spoon. Add fish sauce (patis) and stir. Add milkfish or bangus and reserved banana blossoms. Cover. Let it simmer for 15 minutes. Add kangkong leaves and tender stems. Cook for another 5 minutes.
Souring tip: You may use a combination of ripe guavas and manibalang guava as a souring agent. Manibalang refers to guava that is halfway between unripe and fully ripe.
(Click to know more about The Souring Agents of Sinigang)
Photography by At Maculangan | Recipe by Divine Enya Mesina | Prop Styling by Becky Kho | Art Direction by Jonathan Roxas
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