Sinigang na Bangus sa Bayabas – Philippine Recipe

Written on March 21, 2009 – 4:47 am | by Newsman |

The Bayabas means guava. The guava gives this dish a very nice subtle sweet taste. Guava is also used in many dish not only in sinigang. There are many Filipino cook and chef who used guava leaves and fruit as an ingredient. Right now guava or bayabas is used as an ingredient to cook Bangus sinigang.

Here in this recipe, the Sinigang na Bangus in Bayabas will take 35 to 45 minutes to cook. This will make up to 2 to 3 servings if using one bangus fish; 6 to 8 serving if we use two bangus fish.

Sinigang na Bangus sa Bayabas Ingredients

  • 1 to 2 large bangus, cut in 3 pieces
  • 1/2 kilo guava, very ripe
  • 1/4 kilo kamias
  • 1 onion, peeled and sliced
  • 3 tomatoes, quartered
  • 1/2 tablespoon rock salt
  • 1/2 bundle sitaw, cut 2 inches long
  • 3 pieces siling mahaba
  • 1 bundle kangkong or 3 heads mustasa

Sinigang na Bangus sa Bayabas Cooking Instructions

  1. Place guava in a medium size pot and cover with water. Boil until guava softens, about 5 to 10 minutes. Remove boiled guava from the pot and place in a strainer. Mash with the back of a sandok over the stockpot, letting juice from guava pulp drip back into the stockpot. Set broth aside.
  2. In a large stockpot, boil water. Add tomatoes, onions, and salt.
  3. Put in bangus and sitaw, and boil.
  4. When almost cooked, add the rest of the vegetables. Season with patis.

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  1. One Response to “Sinigang na Bangus sa Bayabas – Philippine Recipe”

  2. By Ian on Sep 5, 2012 | Reply

    Informative.. thanks! Sinigang sa bayabas was actually our fav dish in Nueva Ecija, I keep on looking for this dish here in Manila, but mostly, no one is familiar w/ this.

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