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Bangus Sinigang with Puso ng Saging


My puso ng saging memories will always include that Jollijeep stall in Makati back when I was working in the big city. It sells an Adobong Puso ng Saging and Sitaw combo that always tickles my appetite. Whenever they sell it, I always make sure to indulge in it for lunch and dinner too.


But another favorite recipe that has banana blossoms is having it in Bangus Sinigang. It's a really simple dish - just cook like the way you make sinigang and instead of radish, okra and other sinigang veggies, just use puso ng saging.

Here's the recipe for Sinigang na Bangus with Puso ng Saging.


Ingredients
  • 1 large Bangus (milkfish), cleaned and sliced into serving pieces
  • 1 banana heart
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • Tamarind powder mix
  • Fish sauce or salt
  • 5 cups water
How to make Sinigang na Bangus with Puso ng Saging
  1. Prepare the banana heart. First peeling and discard the outer reddish layers until you reach the cream colored and softer core. Cut the stem off stem. Make 2-inch slices of the banana heart then place in a bowl of cold salted water and soak for about 15 to 20 minutes.
  2. In a large pot, bring water to a boil.
  3. Place bangus, banana heart, tomatoes and onions then boil for around 15-20 minutes or until both are cooked. Fresh banana heart will give the broth a milky color.
  4. Add tamarind powder mix and season with fish sauce or salt. Adjust flavor to suit your taste.
  5. Remove from heat and let it stand for a few minutes before serving.
Like most of the recipes, the measurements  here are just guides for you can always just throw in the ingredients to you like without measuring. Just make it proportional and taste tour dish from time to time making flavor adjustments. Enjoy!


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