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.
Sinigang na Bangus sa Bayabas
Of all the souring agents used for sinigang, ripe guava results in the most fruity broth and lends the least amount of sourness.
Ingredients
Sinigang na Bangus sa Bayabas
- 1 bunch kangkong (water spinach) leaves
- 1 medium puso ng saging (banana blossom)
- Calamansi Juice
- 6 cups water
- 2 tomatoes halved
- 1 medium onion quartered
- 6 o 7 Small Guava (bayabas) peeled and cut in half
- 2 and 1/2 tablespoons fish sauce (patis)
- 1 large milkfish (bangus) scaled, cleaned, and cut into 6 pieces
Instructions
- Pinch off leaves and tender stems of water spinach (kangkong). Wash and set aside.
- 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.
- In a large pot, pour water. Add 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.
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