Ingredients:
- 1 Fishta Bangus head, cleaned and sliced
- 1 thumb-sized ginger, sliced
- 1 medium onion, quartered
- 3 cups water
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp fish sauce
- 1 cup cabbage, chopped
- 1 cup pechay (bok choy)
- 1 small potato, sliced
- 2 green onions, chopped (optional)
Instructions:
- Boil the broth – In a pot, bring water to a boil. Add ginger, onion, salt, and black pepper.
- Cook the bangus – Add the Fishta Bangus head and let it simmer for 10 minutes.
- Add vegetables – Put in potatoes, cook for 5 minutes, then add cabbage and pechay. Simmer for another 3 minutes.
- Season – Add fish sauce to taste.
- Serve hot – Garnish with green onions, if desired. Enjoy with rice and a dipping sauce of calamansi and fish sauce!
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