Entree: Philippines – Kapampangan – Bulanglang Kapampangan (Kapampangan clear vegetable and fish stew with a savory, aromatic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) milkfish (bangus), gutted and cut into 4 pieces
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, crushed
- 1 thumb-sized piece ginger (about 1 oz / 30 g), sliced thin
- 2 medium tomatoes, quartered
- 8 oz (225 g) taro root (gabi), peeled and cut into 1-inch pieces
- 1 medium green papaya or chayote, peeled, seeded, and cut into chunks (about 12 oz / 340 g)
- 1 medium eggplant, cut into 2-inch pieces (about 6 oz / 170 g)
- 6 oz (170 g) string beans, trimmed and cut into 2-inch pieces
- 6 oz (170 g) okra, ends trimmed
- 2 cups (60 g) kangkong (water spinach) or spinach leaves, rough-chopped
- 3 tbsp (45 ml) fish sauce (patis), or to taste
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 2 pieces bayabas (guava) or 2 tbsp (30 ml) tamarind concentrate for a light tart note (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or green onions for garnish (optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Sauté the onion until translucent, about 3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
2. Add the tomatoes and cook until they begin to break down, about 2–3 minutes. Pour in the water and bring to a gentle boil.
3. Add the taro pieces and simmer 10 minutes, then add green papaya or chayote. Cover and simmer until the root vegetables are tender, about 10–12 minutes more.
4. Gently add the milkfish pieces to the pot. Reduce heat to a simmer and cook 6–8 minutes, or until fish is cooked through. Skim any foam or excess oil from the surface.
5. Add the eggplant, string beans, and okra. Simmer 4–5 minutes until vegetables are just tender.
6. Stir in the kangkong (water spinach) or spinach leaves and cook 1–2 minutes until wilted. Season with fish sauce, salt, and pepper. If using, add guava or tamarind concentrate a little at a time to achieve a mild tang.
7. Taste and adjust seasoning, adding more fish sauce or salt as needed. Remove from heat.
8. Ladle bulanglang into bowls, garnish with chopped cilantro or green onions if desired, and serve hot with steamed rice.