Sinigang na Bangus (Milkfish in Sour Soup)

This is the “Fish Heads and Rice” old Navy sailor’s talk about when asked what the most common food in the Philippines was.  And, this was Miss Julie's, favorite fix-for-herself dish. 

Sinigang na Bangus (Milkfish in Sour Soup)

1 small white onion , sliced into half-moon pieces

1 tomato, sliced into 8 quarter pieces

Juice of 3 to 4 lemons

6 cups water

1-1/2 pounds Milkfish (Bangus), cleaned and cut into 2-inch wide pieces including head

1 teaspoon salt

2 cups kangkong leaves with tender stalks or spinach
1 cayenne pepper

Garnish: Patis and lemon or lime wedges

In a soup pot heat olive oil over medium heat and sauté onion, tomato slices and skin of one lemon until soft. Add water and bring to boil. Add milkfish pieces and cook 2 minutes. Reduce heat to simmer, add salt, kangkong or spinach and cayenne pepper. Cook until fish just flakes, about 2 minutes.

To serve place a large scoop of cooked rice into a bowl and pour soup, with at least one piece of fish and some kangkong leaves, over rice. Garnish with a squirt of Patis and a big squeeze of lemon juice. Guest of honor should get the fish head -- and they have to suck out the eyes! Yummy!