Tinolang Bangus is a clean, gingery fish soup with chayote, malunggay, and hot pepper leaves in a light patis-seasoned broth.
50 minutes · Serves 6
Ingredients for Tinolang Bangus
1 large bangus, scaled, cleaned, and sliced
1 1/2 cups malunggay leaves
1 1/2 cups hot pepper leaves
2 chayotes, quartered
1 thumb ginger, sliced into strips
1 medium yellow onion, sliced
3 tablespoons fish sauce
8 cups water
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
How to cook Tinolang Bangus
1.Heat the cooking oil in a pot over medium heat, then saute the onion and ginger until fragrant and the onion begins to soften.
2.Add the ground black pepper, pour in the water, and bring to a boil over high heat.
3.Add the sliced bangus. Let the broth return to a boil, then lower the heat, cover, and simmer for 20 minutes, until the fish is cooked and the broth is flavorful.
4.Stir in the fish sauce and add the chayote. Cook for 8 minutes, or until the chayote is tender but still holds its shape.
5.Add the malunggay and hot pepper leaves, stir gently, and cook for 2 minutes just until wilted.
