Sinigang na Bangus sa Santol (Milkfish in Wild Mangosteen Sour Soup)

Sinigang na Bangus sa Santol is commonly cooked and seen at the province of Laguna, Philippines. This is a good variation of the world's popular Sinigang Filipino recipes. Folks who cooks or prefer this kind of recipe uses santol (wild mangosteen) as an alternative to sampalok (tamarind). Like with the sampalok, santol (the sweet and sour taste) really contemplates and blends well with the milkfish or bangus. Here's the ingredients and cooking instruction for the best ever Sinigang na Bangus sa Santol.


Sinigang na Bangus sa Santol Ingredients:

* 1 large size bangus (milkfish), preferably 1 kilo

* 3 pcs. medium size unripe santol (wild mangosteen)

* 1 medium size (quartered) onion

* 1 bundle kangkong (separate leaves and stalks)

* 2-3 stalks spring onion

* 3-5 pcs. siling haba (green chili)

* salt (to taste)

Sinigang na Bangus sa Santol Cooking Instruction:

1). Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.

2). Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.

3). Put in quartered santol and onion in a large pot.

4). Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.

5). Season with salt to taste.

6). Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.

7). Cook for another 2-3 minutes or until bangus and vegetables are cooked.

Serve hot along with steamed rice.

Sinugbang Bangus Filipino Recipe

Sinugba is the Visayan word for inihaw, grilled, barbeque, kebab. Sinugbang Bangus literally means grilled milkfish (deboned) stuffed with tomato, onion and lemon grass (tanglad).

Sinugba (inihaw or grilled) Bangus

Image by Ramon FVelasquez via Wikimedia.org

Paksiw Na Bangus (Milkfish Stew)

Paksiw na Bangus is one the of the easiest bangus (milkfish) dish to make. Paksiw na Bangus is a native Filipino fish dish wherein, the milkfish (bangus) is cooked with the sour aroma of vinegar and spice of ginger, onion and garlic.

Paksiw Na Bangus

Totsong Bangus (Milkfish In Fermented Soy Cake)

Totsong Bangus or milkfish cooked in fermented soy cake is one of the most popular fish recipe or dish in the country. Totsong bangus is best partnered with hot rice during lunch and even at dinner time. Check out below the simple and basic Totsong Bangus recipe.

Rellenong Bangus (Stuffed Milkfish)

Rellenong or Relyenong bangus (Stuffed Milkfish) is one of the best and special Filipino seafood or fish recipe. Cooking and preparation can take hours but after the cooking is done, I can assure you, its worth it.

The preparation and cooking process involves removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Check the below Relyenong Bangus recipe and cooking instruction for you to follow.

Rellenong Bangus Image By ubiquitouscravings.wordpress.com

Rellenong Bangus Ingredients:

* 1 big bangus (milkfish)
* 3 cloves of garlic, minced
* 1 onion chopped
* 2 tomatoes, diced
* 1 egg
* 1/4 cup lemon juice
* 1 small carrot, finely chopped
* 1/4 cup soy sauce
* 4 tablespoons of cooking oil
* ham, finely chopped
* raisins
* cooked peas
* salt and pepper to taste

Rellenong Bangus Cooking Procedure:

1). Scale and remove the intestines of the bangus.

2). Slowly remove the meat of the fish from the skin, with a sharp knife, through the opening cavity below the head.

3). Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

4). Marinate the head and skin in lemon juice, soy sauce and pepper.

5). Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

6). Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

7). Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

8). Add a beaten egg to the sauté and mix well.

9). Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

10). Fry in oil until golden brown.

11). Slice slightly diagonal (1 1/2 inch thick) and serve.

Enjoy this dish with hot rice. Also, this is a perfect partner for beer (as pulutan).