Hinanggup

Hinanggup is a Hiligaynon word which means “Soaked in salt and water” and this is what exactly this dish is, a Karay-a dish of flaked broiled fish and/or fried dried anchovies, sliced onions, spring onions, tomatoes, and salt simply cooked in boiling water, usually served with sinangag or kalo-kalo. It might sound simple but trust me it is one tasty soup dish and in my recipe below I even made it tastier by grilling the bangus belly and catching the dripping and using that to even give it more flavour, finishing it off with a squeeze of lemon gives it a fresh taste.


Simple yet fantastic, cheap but nutritious, you can enjoy it as a viand or an add on to any fried dish, I really love it and I hope you do as well. If you can’t find bangus then you can use the belly of any oily fish like tuna, sea bass or any white fish.

Hinanggup
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 6 sections of bangus/milkfish belly
  • 3 stalks spring onion, chopped
  • 1 large red onion, thinly sliced
  • 6 pcs tomatoes, sliced
  • ½ lemon
  • salt
  • freshly ground black pepper
  • water
Instructions
  1. Season fish with salt and freshly ground black pepper.
  2. Place fish on a greased oven grill pan skin side up, add 1 cup of water in the pan then place it in an oven with a grill setting. Grill on high heat for 8-10 minutes or until charred spots appear in the surface of the fish.
  3. Remove from oven, reserve the liquid from the pan.
  4. In a small soup pot add 4 cups of water and pour the reserved liquid. Bring to a boil.
  5. Add the tomatoes, red onion and spring onion, continue to cook for one minute in medium heat.
  6. Roughly flake the fish then add it in the soup pot, put heat to low then continue to cook for two more minutes. Top up with boiling water if desired.
  7. Season with salt, squeeze lemon on top turn off heat then serve.

 


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