Aromatic Thai-Style Sinigang na Bangus
A Filipino and Thai Fusion Recipe. Classic Sinigang na Bangus made more arromatic by adding lemon grass, pandan leaves and coconut cream to the traditional tamarind-based soup.
Ingredients:
1/2 kilo bangus belly, cut into serving pieces
1 liter water
2 cups tamarind extract
1 small onion, sliced
1 tablespoon crushed ginger
1 medium tomato, sliced
1 small bunch lemon grass (tanglad), tie into a knot
1 small bunch pandan, tie into a knot
1-2 pieces siling-labuyo
1/2 cup sliced radish
1/2 cup sliced okra
1 bunch of sitaw, cut into 2 inch length
Salt and pepper to taste
1/2 teaspoon AJI-NO-MOTO Umami Seasoning
1 small bunch kangkong, leaves and stalk separated
2 stalk onion leeks, sliced
1/2 cup coconut cream
Boil fish in water together with tamarind extract, onions, ginger, tomato, tanglad and pandan for 1 minute.
Remove tanglad and pandan. Add siling-labuyo, radish, okra, and sitaw. Cover and simmer for another minute.
Season with salt, pepper and AJI-NO-MOTO Umami Seasoning
Add kangkong , onion leeks and coconut cream. Cover and simmer in low heat for another minute.
Serve hot
Makes 4-5 servings
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