Cooking with Peachy

Difficulty:

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• BANGUS / MILKFISH – 1 WHOLE PC.
• QUARTERED ONIONS – 150gr
• SLICED TOMATOES – 100gr
• THINLY SLICED FRESH GINGER – 50gr
• KANG KONG / WATER SPINACH – 100gr
• GREEN BEANS / STRING BEANS – 100gr
• SALT – ½ tsp.
• FISH STOCK POWDER – 1 tsp.
• KNORR SINIGANG SA MAY MISO (or equivalent) - 2 tbsp.
• GROUND PEPPER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.
• HOT WATER – 500ml

DIRECTIONS:

Heat a medium sized pot. Add extravirgin olive oil and saute quartered onions, ginger and tomatoes. Add hot water and bring to a boil. Once boiling, add ground pepper, fish stock powder, salt, Sinigang powder, Bangus or Milkfish, simmer for 3min and then, add Green beans and water spinach stalk, keep simmering for 5min with lid on over a medium heat. Once vegetables are almost cooked, add water spinach leaves and cook for additional 2min.

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