Tinolang Bangus , Tinolang Manok, for the Ilonggos, they are all tinola, hot clear-broth soupy dishes. In Manila, only chicken is tinola (tinolang manok), and bangus is sinigang.
So much ado about the name, here's a great milkfish recipe for tinolang bangus, Ilonggo style:
- 1 piece large bangus, cleaned and sliced into serving pieces
- 5 cups water
- 1 small ginger, sliced
- 2 pieces tomatoes, quartered
- 1 medium onion, sliced
- 2 medium radishes, cut into serving pieces
- 5 pieces string beans, cut into serving pieces
- 2 cups kangkong leaves
- 5 pieces batuan*
- 1 teaspoon salt
*A joke goes, "There are many trees, batuan is the best." And indeed, of all the souring ingredients to sinigang or tinolang bangus, batuan beats tamarind (sampaloc), camias, kalamansi, or guava.
- In a casserole, bring water to a boil together with the ginger.
- Add the bangus, tomatoes, and onion and simmer for 10 minutes.
- Add the batuan and salt to taste.
- Add the radishes and string beans and simmer for another 5 minutes.
- Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.