Bulanglang na Bangus at Hipon is a classic Filipino soup 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 my, am I having a blast! It’s always great to spend time with my mom and if you’re following me on Instagram, you know I’m getting the most of our local delicacies as well.
I eat taho every day for breakfast, finally had ginisang camaru after 30 years, and enjoyed piping hot bowl after piping hot bowl of 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!
Bulanglang na bangus at hipon is such a simple dish that the quality of ingredients really makes a big difference in the taste and flavor. It’s one of my favorite things to cook at home but it’s infinitely better when prepared with live milkfish and shrimps you can find in our local wet markets than the frozen ones I am used to in the U.S.
I like to deseed the guavas as I don’t like seeds floating around in my soup but if you want to extract their flavor, you can simmer the seeds/pulp in a saucepan with about a cup of water for a few minutes and then strain using a fine mesh sieve.
Bulanglang na Bangus at Hipon
- 8 cups water
- 1 tablespoon fish sauce
- 10 guavas, halved and seeded
- 1 whole milkfish, scaled, gutted, and cut into serving parts
- 1/2 pound large shrimps
- salt to taste
- In a pot over medium heat, bring water to a boil. Add fish sauce.
- Add guavas. Lower heat and cook for about 6 to 8 minutes.
- Add milkfish and shrimps. Cook for about 8 to 10 minutes or until fish is cooked through and shrimps have changed color.
- Season with salt to taste.
- Add water spinach and cook for about 1 to 2 minutes or until wilted. Serve hot.