Hinanggup

Ingredients for Hinanggup

• 6 bangus (milkfish) belly sections
• 3 spring onions, chopped
• 1 large red onion, thinly sliced
• 6 tomatoes, sliced
• 1/2 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 5 cups water, divided

How to cook Hinanggup

1. 1.Season the bangus with salt and black pepper. Arrange skin-side up on a greased grill pan with 1 cup water underneath.
2. 2.Grill on high for 8–10 minutes, until the skin has charred spots. Reserve the pan liquid.
3. 3.Bring the remaining 4 cups water and reserved liquid to a boil in a soup pot.
4. 4.Add tomatoes, red onion, and spring onions; cook over medium heat for 1 minute.
5. 5.Flake the fish into large pieces, add it to the broth, and simmer on low for 2 minutes.
6. 6.Season with salt, squeeze in lemon juice, and serve hot.