Sinigang na Bangus sa Kamias at Pakwan

By: Carissa Cuerpo & George Kawachi  

 For our project we wanted to put a little twist on a traditional Filipino dish. So, we tried something different and experiment. Our inspiration in making this is to make a sour yet sweet dish instead of using the usual pork, we used fish (bangus) instead. We also heard that some people have tried infusing watermelon into sinigang and that is why we tried it. This dish is sure to click, especially during cold days. 

INGREDIENTS:

1 whole Large Bangus (Darne)         

½ watermelon (Seeded)

1 pc Onion (Chopped)

4 pc Tomatoes (Chopped)

2 cloves Garlic (Chopped)

1 whole Raddish

2 whole Eggplant

150 g Kangkong

150 g String beans

200 g Kamias

60 ml Canola oil

Fish sauce (to taste)

Salt and pepper (to taste)

PROCEDURE:

1.     In a pot heat oil then sauté the garlic, onion and tomatoes.

2.   Add the Kamias and cook until it is soft and tender.

  

      3. Add 2 cups of water then bring it to a boil and simmer for 5 minutes

       4. Add the watermelons and let it boil for about 2 minutes then simmer for another 5  minutes

 

     5.   Place the Bangus and let it cook for 5 minutes

 6. Next, Add the raddish and eggplant. Simmer for 5 minutes then add the other vegetables. Simmer for another 5 minutes to cook the vegetables.

 7.    Serve and enjoy.