Tinolang Bangus Recipe

Ingredients

• 1 large bangus (milkfish, scales and innards removed and sliced)
• 1 1/2 cups malunggay leaves
• 1 1/2 cups hot pepper leaves
• 2 pieces chayote (quartered)
• 1 thumb ginger (sliced into strips)
• 1 medium yellow onion sliced
• 3 tablespoons fish sauce (patis)
• 8 cups water
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Instructions

1. 1

   Heat the oil in a cooking pot.

2. 2

   Saute the onion and ginger.

3. 3

   Add the ground black pepper and pour-in water. Let boil.

4. 4

   Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes.

5. 5

   Add the fish sauce and chayote. Cook for 8 minutes.

6. 6

   Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.

7. 7

   Transfer to a serving bowl. Serve.

8. 8

   Share and enjoy!