Tinolang Bangus Recipe

In a large pot over medium heat, preheat cooking oil and sauté garlic, onions, and ginger. When garlic is golden brown and onions have softened, add sayote or green papaya. Add fish sauce and continue cooking for 2 minutes. Cover and cook until sayote or green papaya is soft enough for a fork to run through easily.

Add 3 cups water. Boil for about 2 minutes, then add bangus, chicken bouillon cube, and green chili. Let it boil for a minute, then add the dahon ng sili or malunggay leaves. Let it simmer and come to a boil over low fire for 10 seconds. Season to taste with salt and pepper. Remove from the heat. Serve hot.