This dish reminds me of when I was growing up in Blumentritt, Manila. The market was just around the corner, so my sister and I would walk every day to buy fresh ingredients for our lunch or dinner. We would buy milkfish and the vendor would clean and cut it up for us. Banana blossom is normally used in this dish but here in Vancouver, it is a rare and expensive item. Some opted for the canned one but for me, I’d rather use spinach because of its health benefit. This soup is one of my favorites to have when I have a cold.
- 1 medium milkfish, cleaned and degutted
- 10 cups water
- 1 tablespoon salt or more as needed
- 8 ripe guavas, sliced
- 1 bunch spinach
- 2 serrano peppers (optional)
- Slice fish into 5- 6 pieces. Sprinkle with salt.
- Put water in a stock pot. Bring to a boil. Add guava and 1 tablespoon salt. Simmer for 10 minutes.
- Add fish and simmer for another 8 minutes.
- Adjust seasoning. Add spinach and pepper. Cover and turn off heat. Let stand for 5 minutes. Serve with steamed rice and fish sauce with lemon. Enjoy!!