Sinigang sa Bayabas (guava) is another variation of famous filipino recipe sinigang. Sinigang recipes is usually pork or a`fish that stew with tamarind fruit or powder to make the broth sour, but in sinigang sa bayabas recipe we have to use guava instead of tamarind to flavor broth. It also has a little difference of cooking with sinigang sa bayabas com pare to sinigang na baboy recipe as the first dishes need to be sauted with the guava. Here is my system of cooking for this flavorful filipino fish recipe, sinigang sa bayabas.
- 1 kg of Bangus (2 pcs per kg) scaled and wash thoroughly
- Ripen guava 10 pcs (medium size), washed and cut into halves
- 1 bundle of sweet potato leaves (talbos ng kamote)
- 2 tbsp cooking oil
- 2 tbsp minced garlic
- 1 onion slice
- 1 litre of water
- 2 tbsp of patis
- salt to taste
- 2 pcs Siling pangsigang
Procedure of Cooking:
In a heated`casserole with oil, sautee garlic, onion and guava. Pour in patis, cover and simmer until guava softens. After few minute add a litre of water and bring to boil then include bangus fish, bring to boil and simmer for 15 minute or until the fish is cooked. Add sweet potato leaves, vetsin, siling haba and salt to taste. Boil for another minute. Served sinigang sa bayabas while the broth is hot along with steamy white rice.