Bulanglang na Bangus at Hipon is a classic Filipino soup made with milkfish, shrimp, water spinach, and flavored with fresh guava. It’s light, refreshing, and the perfect cold-weather food!
I am in the Philippines right now for a month’s vacation, and oh boy, am I having a blast! Along with spending the best time with my mom, I am also enjoying a lot of our local delicacies.
I eat taho every day for breakfast, finally had ginisang camaru after 30 years, and enjoyed this bulanglang na bangus at hipon for lunch today. It’s indeed more fun in the Philippines. 🙂
How to extract guava pulp
The fruit’s inner pulp carries flavor so make sure to add them back to the soup!
- Using a small spoon, scoop the seeds of the guavas and combine with about a cup of water in a bowl.
- Mash with the back of a spoon and strain in a fine-mesh sieve. Discard the seeds.
- Add the extracted juice to the pot.
- Use the freshest fish and shrimp as possible. Bulanglang is such a simple dish that the quality of ingredients makes a big difference in the flavor.
- The Mexican cream guavas used in this recipe have a thin pale-yellow skin, creamy white flesh, and soft, edible seeds. Some varieties of the fruit which have thicker flesh and harder seeds might need to be peeled and cooked longer.
- Use a mix of ripe and still green guavas for a nice balance of sweet and sour taste.
- For extra depth of flavor, replace the water with rice washing.
- 7 cups water
- 10 guavas, halved and seeded
- 1 onion, peeled and quartered
- 1 bunch kangkong (water spinach)
- 1 tablespoon fish sauce
- 1 whole milkfish, scaled, gutted, and cut into serving parts
- 1/2 pound large shrimps, tendrils trimmed