Bulanglang na Bangus at Hipon is a classic Filipino soup made with milkfish, shrimp, water spinach, and flavored with fresh guava. Light and refreshing, it’s the perfect cold-weather food!
I am in the Philippines right now for a month vacation, and oh boy, am I having a blast! Along with spending the best time with my mom, I am also enjoying a lot of our local delicacies.
I eat taho every day for breakfast, finally had ginisang camaru after 30 years, and enjoyed this bulanglang na bangus at hipon for lunch today. It’s indeed more fun in the Philippines. 🙂
Bulanglang is the Kapampangan’s version of sinigang sa bayabas. A light and refreshing soup with a hint of sweetness from fresh guavas, it’s the perfect rainy day comfort food. It’s delicious and filling on its own but so much better enjoyed with steamed rice.
- Use the freshest fish and shrimp as possible. It’s such a simple dish that the quality of ingredients makes a big difference in the flavor.
- For extra depth of flavor, replace the water with rice washing.
- The Mexican cream guavas used in this recipe have a thin pale-yellow skin, creamy white flesh, and soft, edible seeds. Some varieties of the fruit which have thicker flesh and harder seeds might need to be peeled and cooked longer.
- The fruit’s inner pulp carries flavor. Combine the scooped seeds with about a cup of water and mash with the back of a spoon. Strain in a fine-mesh sieve, discard the seeds and add the extracted juice to the pot.
- Use a mix of ripe and still green guavas for a nice balance of sweet and sour taste.
Bulanglang na Bangus at Hipon
- 7 cups water
- 10 guavas, halved and seeded
- 1 onion, peeled and quartered
- 1 bunch kangkong (water spinach)
- 1 tablespoon fish sauce
- 1 whole milkfish, scaled, gutted, and cut into serving parts
- 1/2 pound large shrimps, tendrils trimmed
- salt to taste
- Cut into guavas into halves and using a small spoon, scoop out the seeds.
- In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds. Set aside.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
- In a large pot over medium heat, combine the remaining 6 cups water, onion, and guavas. Bring to a boil.
- Lower heat, cover and simmer until guavas begin to soften.
- Add fish sauce and the extracted guava juice.
- Add milkfish and cook for about 4 to 5 minutes or until almost cooked through.
- Add shrimp and cook for about 4 to 5 minutes or until color changes.
- Season with salt to taste.
- Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.