Serves 2
Ingredients
1⁄4 cup (50 ml) Magnolia Nutri-Oil Palm oil
400 grams milkfish belly, boneless
4 cups (1000 ml) water
60 grams (1 piece) red onion, cut into 5 wedges
60 grams (2 pieces) tomatoes, deseeded and quartered
1 tablespoon fish sauce
1 teaspoon sugar (optional)
1 cup guava purée
1⁄2 cup tamarind juice
2 pieces guava, deseeded and quartered
2 grams (3 slices) ginger, peeled and sliced
60 grams radish, sliced
60 grams string beans, cut into 3-inch long pieces
40 grams water spinach (kangkong)
1 piece green finger chilli
Procedure
1. Preheat a sauté pan with oil over high heat.
2. Pan-fry the milkfish until lightly brown. Remove the fish from the sauté pan and transfer it to
a plate. Set aside.
3. In the same sauté pan, sauté the red onion and tomatoes. Set aside.
4. In a medium saucepan, add in water and bring to a boil. Add in the fish sauce, sugar, guava
purée, tamarind juice, and the deseeded guava pieces. Bring down to a simmer then add in
the ginger, radish, pan-fried fish, sautéed onion, tomatoes, and string beans. Continue to
simmer until the vegetables are cooked.
5. Remove the scum that forms on the surface.
6. Serve hot. When ready, add the water spinach and the green finger chili upon serving.
For the Guava Purée:
Ingredients
5 pieces ripe guava, chopped
1 cup (250 ml) water
Procedure
1. In a small saucepan, pour in the water and add in the guava, boil until the guava has
softened.
2. Let it cool, then purée in a blender.
3. Strain the purée twice to remove the seeds and the pulp.
For the Tamarind Juice:
200 grams green tamarind
1 cup (250 ml) water
Procedure
1. In a medium saucepan, pour in the water and add in the green tamarind, boil until the
tamarind has softened.
2. Mash the mixture.
3. Strain to get the tamarind juice and measure the amount needed in the recipe.
