Tinolang Bangus, Ilonggo Style

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.

To cook:

• 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.

Note: if you're out of radishes, you may also use sliced eggplants or banana heart for your own version of tinolang bangus, Ilonggo style.