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The spicy flare of ginger goes well with the fish, perfect for rainy dinners with the family.
1. Sauté garlic, onion, and ginger for 2 minutes. Pour in rice washing. Bring to a boil, skim the scum and simmer.
2. Add bangus and peppercorns. Simmer for 2 minutes. Add cabbage, pechay, and scallion. Simmer for another minute.
3. Season with MAGGI MAGIC ISDA®, transfer into a serving bowl and serve.
Cabbage is not only rich in vitamin C but also in other substances like indoles, anthocyanins
and sulphoraphanes which are being studied for their anti-cancer properties.
The 3 K’s Cookware
Kutsilyo Care Tips
How to Simmer
Sinigang na Bangus
Fish Fingers with Lemon Sauce
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2 tbsp vegetable oil
4 cloves garlic, minced
1 pc medium onion, small diced
1 pc thumb-size ginger, julienned
3 1/2 cups rice washing
1/2 kg 2-inch pieces boneless bangus
1 head small cabbage, cut into bite-size pieces
1 bundle pechay, remove core and rinsed
1 stalk scallion, sliced on an angle
2 sachets 8g MAGGI MAGIC ISDA
1 tsp black peppercorns