- 1 large fresh bangus (milkfish), scales and innards removed
- 1 bunch spinach
- 4 pieces tomatoes, quartered
- 3 tablespoons white or yellow miso paste
- 1 sachet of sinigang sa sampaloc mix (good for 2 liters)
- 2 medium yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons fish sauce (patis)
- 2 tablespoons sea salt
- 3/4 cup cooking oil
- 6 to 7 cups water
Wash the milkfish and then let the water drip. Pat dry using a paper towel.
Slice the milkfish diagonally crosswise about one and a quarter inch thick.
Rub the seasalt all over the sliced fish. Let it stay for 15 minutes.
Meanwhile, heat the cooking oil in a pan.
When the oil becomes hot, pan fry the milkfish for about 3 to 4 minutes per side. There will be lots of splatter action so make sure that you cover the pan while frying.
After the fish has been fried, scoop about 2 tablespoons of cooking oil from the frying pan. Pour it in a clean cooking pot and then heat.
Saute the garlic, onion, and tomatoes until the tomatoes are soft.
Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.
Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.
Pour-in the fish sauce. Stir and then add the spinach.
Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.
Transfer to a serving plate. Serve.