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bangus, bangus sinigang, beijing, cannot cook blog, china, cooking bangus, filipino, filipino in china, fish, food, how to cook sinigang na bangus, kangkong, milkfish, milkfish recipe, pangasinan, philippines, recipe, recipe from panlasang pinoy, seafood, sinigang bangus, sinigang na bangus, sinigang na bangus recipe, stewed milkfish in tamarind, tamarind milkfish
A friend from Philippines came to Beijing last weekend and I begged for them to bring me bangus (milkfish). They did! Two fish wrapped in foil, newspaper, packing tape, zip lock and sealed in a shopping bag. Thank you!
The biodegradable bangus.
Even though I grew up close to the sea, I am not a fan of seafood (or un-fresh fishy seafood). But I can never say no to bangus, my favorite fish (well besides the cute clown fish).
What Filipinos usually do to bangus is cook them as Sinigang. Sinigang is a Filipino sour soup or stew, usually with meat or seafood and lots of tomatoes and string beans. And this is exactly how I’m going to cook my fish, as Sinigang na Bangus.
As usual, I got my recipe from Panlasang Pinoy, though it’s Pork Sinigang, so I’ll just work around it and replace pork to milkfish.
