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 Â¾ 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.
Canâ€™t say no to this delectable, soft part of the fishâ€™ body. I knowâ€¦ there are those who donâ€™t even dare touch these! But not me. Iâ€™m already looking forward to buying another packet to cook bistek-style.