 Recipe Sinigang na Bangus sa Miso (Milkfish in Sour Miso Soup...){kind=link}
How To Cook And Eat Sinigang na Bangus sa Miso (Milkfish in Sour Miso Soup) Recipe
Sinigang na Bangus sa Miso (Milkfish in Sour Miso Soup) Recipe ( milkfish) ,, Chanos or chanos is a type of bony fish or seedy but nakakain.Isang important food fish , which originated in South - East Asia . It is the only living species in family Chanidae . It is said that there are seven types belonging to five further diversified the lost world.
Common identical on both sides and shaped to conform to the body of the fly swimming milkfish . It also pinalikpikang tail with two branches and adequate size . They grow up to 1.7 meters and is generally 1 meter long . They have no teeth and generally feed on algae and invertebrates . The taste of fish is similar in Coregonus.
Common identical on both sides and shaped to conform to the body of the fly swimming milkfish . It also pinalikpikang tail with two branches and adequate size . They grow up to 1.7 meters and is generally 1 meter long . They have no teeth and generally feed on algae and invertebrates . The taste of fish is similar in Coregonus.
Sinigang na Bangus sa Miso (Milkfish in Sour Miso Soup) Recipe INGREDIENTS:
1½ lbs. bangus (milkfish), cleaned, gutted and sliced into serving pieces
10 pcs. kamias (bilimbi fruit)
¼ cup white or yellow miso paste
1 pc. onion, finely chopped
1 thumb-sized ginger, peeled and finely chopped
2-3 pcs. tomatoes, finely chopped
1 bundle of mustasa (mustard greens) or romaine lettuce
5-6 cups plain water or rice wash water
2 tbsps. patis (fish sauce)
¼ tsp. salt
¼ tsp. pepper
1-2 tbsps. cooking oil
10 pcs. kamias (bilimbi fruit)
¼ cup white or yellow miso paste
1 pc. onion, finely chopped
1 thumb-sized ginger, peeled and finely chopped
2-3 pcs. tomatoes, finely chopped
1 bundle of mustasa (mustard greens) or romaine lettuce
5-6 cups plain water or rice wash water
2 tbsps. patis (fish sauce)
¼ tsp. salt
¼ tsp. pepper
1-2 tbsps. cooking oil
PROCEDURE:
In a huge saucepan, heat the cooking oil over medium heat. When the oil is already spattering, sauté the onions and ginger until the onions are translucent.
Add the tomatoes and patis. Continue cooking until very aromatic but do not wilt the tomatoes.
Put in the kamias fruits and water. Increase the heat to high. Stir the mixture and bring to a boil.
Add the milkfish and reduce the heat to medium low. Simmer for 10 to 15 minutes.
Scoop about one cup of simmering liquid into a bowl and carefully mash in the miso to loosen and dissolve. Add the mixture back into the saucepan and stir the liquid to combine. Keep simmering over lowest heat for 2 to 3 minutes.
Put in the mustard leaves or romaine lettuce and cook for 1 minute. Season with salt and pepper. Remove from heat.
Place in a serving dish and serve with steamed rice while the soup is hot.
Source: Pinoy Kusinero
Add the tomatoes and patis. Continue cooking until very aromatic but do not wilt the tomatoes.
Put in the kamias fruits and water. Increase the heat to high. Stir the mixture and bring to a boil.
Add the milkfish and reduce the heat to medium low. Simmer for 10 to 15 minutes.
Scoop about one cup of simmering liquid into a bowl and carefully mash in the miso to loosen and dissolve. Add the mixture back into the saucepan and stir the liquid to combine. Keep simmering over lowest heat for 2 to 3 minutes.
Put in the mustard leaves or romaine lettuce and cook for 1 minute. Season with salt and pepper. Remove from heat.
Place in a serving dish and serve with steamed rice while the soup is hot.
Source: Pinoy Kusinero
History Of Bangus
Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.
In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms. Source Wiki
In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms. Source Wiki
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