Sinigang Boneless Bangus

Ingredients

• 180 g Easy Eats Tinapang Boneless Fillet, fried
• 1 medium tomato, quartered
• 1 medium red onion, quartered
• 1 bunch kangkong leaves
• 6 pcs okra
• 100 g labanos, sliced
• 1-2 pcs sili haba
• 1 sachet sinigang mix
• 1 liter water
• Salt, to taste
• Ground pepper, to taste

Procedure

1. Fry the tinapa. Pan-fry the fillet until golden and crisp on the edges. Set aside.
2. Start the broth. In a pot, bring the water to a boil. Add the tomato and red onion and simmer for 5 minutes, until softened.
3. Cook the labanos. Add the sliced labanos and simmer for 5 to 7 minutes, until tender.
4. Add the sour base. Stir in the sinigang mix until fully dissolved.
5. Add the okra and sili. Cook for 3 minutes, until the okra is just tender.
6. Add the Kangkong. Add the leaves, simmer for 2-3 minutes.
7. Finish with Bangus. Add the leaves, turn off the heat, and cover for 1 minute so they wilt but stay green.
   
8. Taste and Season. Add salt and ground pepper to taste, then serve hot with steamed rice.

By: Chef Myles