Sinigang na Bagnet at Isda

After daring to pair beef and sugpo in a sinigang recipe, what could stop me from pairing other cacophonous meats and textures? Here’s another one that worked well. The taste is just as thrilling to the adventurous palate.

SINIGANG NA BAGNET AT ISDA

Ingredients:

½ k bagnet (or lechon kawali), chopped
1 maya-maya fish head
2 Tbsp calamansi juice
¼ cup cornstarch
¼ cup flour
¼ tsp baking soda
4 ripe tomatoes, seeded and sliced
1 med size onion, sliced
1 med size raddish, sliced an inch each diagonally
1 bundle kangkong, separate leaves from stalk
1-20g Sinigang sa Gabi Mix
5 cups rice water

Procedure:

Marinate maya-maya fish head with 2 Tbsp calamansi juice for 30 minutes. Mix together cornstarch, flour and baking soda, salt and pepper to taste. Dip marinated maya-maya fish head in the mixture and deep fry. Let cool and cut into two.
Place rice water, onion, tomatoes in a saucepan. Bring to a boil and add Knorr Sinigang Mix when boiling. Add raddish and cook till tender. Add kangkong, chopped bagnet and fish head, put out fire and cover. Serve hot.