Nilagang Bangus with Ampalaya Leaves

Come and let’s numerate Bangus recipes that we know. Hmmm… Inihaw na Bangus (Grilled), Pritong Bangus (Fried), Boneless Bangus, Sinigang na Bangus, Siarsiadong Bangus, Bangus en Tocho, Bangus with Salted Beans. These are some commonly known Pinoy Bangus recipes. And I bet you haven’t heard of NILAGANG BANGUS. I am familiar with Nilagang Baboy and Nilagang Baka but I could not conceive in my mind and even in the palates of my mouth when my officemate shared me this unusual NILAGANG BANGUS with AMPALAYA LEAVES recipe. I don’t want to divulge the savor, taste and experience of this great Bangus recipe because I like my readers to discover. Just make sure you get a real, authentic, fresh Bangus from Bonuan, Dagupan for if not, I can’t assure you can have the best flavor of this dish.

NILAGANG BANGUS with AMPALAYA LEAVES

2 pieces Bonuan Bangus (approximately 400 grams each Bangus)

1 small ginger, peeled and sliced thinly

4 cups of water

boneless bagoong (fish paste)

lots of ampalaya leaves

Clean Bangus with running water. Scrape scales with scale remover or knife. Carefully remove internal organs and gills, then slice. Wash again then drain.

Put water and ginger in a medium pot or skillet. Bring to a full boil. Add

fish boneless bagoong. Add Bangus slices. Cook for about 7-10 minutes under medium heat, covered. Add ampalaya leaves, cook for another minute. Season with salt. And remove from fire.

Enjoy this best home-cooked Bangus recipe with lots of steaming white rice.