Ingredients
▢ 1 teaspoon salt
▢ 4 Shishito peppers or Jalapeno
▢ 1 bunch of spinach washed
▢ 1 Green onion thinly sliced (optional)
▢ Juice of 1 lemon optional
▢ 2 whole boneless Bangus Milkfish, quartered (thawed and scales removed)* see notes
▢ 6 cups water divided (use 2 cups to extract guava juice from seeds)
▢ 7 ripe small guavas (about ¾ pound)
▢ 1 small onion thinly sliced
▢ 2 tomatoes sliced
▢ Patis fish sauce to taste
Instructions
Cut the guavas in half. Scoop out the seeds into a bowl and slice the guava meat into strips. Mash the seeds and add 2 cups of water. Pass through a fine sieve to squeeze out the juice. Discard seeds and set the guava juice aside.
In a large pot, add in the sliced guavas, onions, tomatoes, salt, 4 cups of water and the reserved guava juice. Bring to a boil and simmer (on low) for 10 minutes.
Add the fish and the green peppers. Cover, bring to a boil and continue cooking until the milkfish is cooked through, about 2-3 minutes.
Adjust seasoning and add lemon juice, if desired. Place the spinach leaves on top and the green onion, if using. Cover and cook for a few seconds then turn the heat off. Serve with hot steamed rice.