So imagine how happy was I when I saw this packet containing 2 large slabs of bangus belly at a Filipino store. I grabbed it right away and cooked sinigang sa miso that night.
Sinigang is comfort food. Something my mom would cook right away when she gets her hands on a bunch of fresh bangus. No muddy smell or aftertaste, please.
- 2 slabs of bangus (milkfish) belly
- 1 large onion, chopped
- 2-3 large tomatoes, chopped
- Patis (fish sauce)
- Juice of 1 large lemon (substitute for tamarind)
- 4-5 tbsp miso paste
- A bunch of kangkong (river spinach), leaves separated, stalks cut into 3in long pieces
- 2 pieces toasted dry chili (substitute for fresh green chili)
- Salt bangus belly and set aside.
- Add onions and tomatoes to a pot of boiling water (about 5-6 cups, water used to wash rice is preferred) and simmer with the lid on for about 5 minutes or until tomatoes are crushed. Season with patis and ¾ of lemon juice to taste.
- Scoop out half a cup of the broth and stir in miso paste. Add the mixture into the broth and simmer for a minute.
- Add bangus belly carefully into the pot. Add the dried chili and kangkong. Cover with a lid and simmer for 3-5 minutes.
- Scoop out cooked bangus belly and kangkong, and transfer into a serving bowl. Stir in the rest of the lemon juice into the broth. Taste and adjust seasoning if necessary. Pour into the serving bowl and serve hot.
Can’t say no to this delectable, soft part of the fish’ body. I know… there are those who don’t even dare touch these! But not me. I’m already looking forward to buying another packet to cook bistek-style.