|From sinigang na bangus|
I cooked this sinigang na bangus one summer day when I had too much cucumbers and we (my family) have been getting sick of having cuke slices every supper, and I had made all the pickles I wanted to make. I just experimented cooking the cucumbers and as I envisioned, it went very well with sinigang na bangus, perfect replacement for eggplant or radish. It absorbs the tamarind flavor of the soup really well.
1 big milkfish (probably 1$1/2 to 2 lbs), cleaned and degutted
enough water to cover (probably about 5 cups or more, adjust when you have placed the fish already)
1 big onion, cut in half
3-5 tomatoes, cut in half
5 black peppercorns
about 2-3 tbsp sliced ginger
1 packet tamarind flavoring (or less, if you don't like it too sour)
salt to taste
cabbage (about 1/4 head)
2-3 cucumbers cut into wedges/chunks
Boil water with ginger, onion, peppercorns, 1 tsp of salt and tomatoes for at least 15 minutes or until tomatoes are really really macerated and soup is reddish already (this maximizes the flavor of tomatoes in the soup and adds sourness as well).
Add tamarind flavoring to your taste. Add fish and let simmer on mod low heat for 5 minutes. Add veggies and let simmer uncovered for additional 5 minutes or until veggies are done. Season with salt as necessary (I just sprinkle patis later on when eating.)
Enjoy with plain rice. Love the effect of cukes here.