How to make bangus sinigang?

Bangus sinigang is a popular Filipino dish made with milkfish (bangus) and cooked in a sour soup. Here's a simple recipe to cook Bangus Sinigang:

Ingredients:
- 1 medium-sized bangus (milkfish), cleaned and sliced into serving pieces
- 1 medium-sized onion, peeled and quartered
- 2 medium-sized tomatoes, quartered
- 2-3 pieces long green chili peppers (siling haba)
- 1 bundle kangkong (water spinach), cleaned and separated into stalks and leaves
- 1 small radish, peeled and sliced
- 1 medium-sized eggplant, sliced diagonally
- 1 medium-sized taro (gabi), peeled and quartered (optional)
- 1 to 2 tablespoons fish sauce (patis), adjust according to taste
- 1 to 2 tablespoons tamarind powder or 2-3 pieces tamarind (sampaloc) fruit, boiled and strained to get the tamarind juice
- Salt and pepper to taste
- Water
- Cooking oil

Instructions:
1. In a pot, heat a little cooking oil over medium heat. Sauté the onions until translucent, then add the tomatoes. Cook until they become soft and wilted.
2. Pour in water (about 8-10 cups) and bring it to a boil. Add the milkfish (bangus) slices and simmer for about 5-7 minutes or until the fish is partially cooked.
3. Add the radish, taro (gabi), and eggplant. Simmer for another 5 minutes or until the vegetables are tender.
4. Pour in the tamarind juice or add the tamarind powder. Stir and let it simmer for a few minutes to allow the sourness to infuse into the soup.
5. Season with fish sauce (patis), salt, and pepper according to your taste preference. Adjust the amount of fish sauce and tamarind juice as needed to achieve the desired sourness.
6. Add the kangkong stalks and simmer for a minute. Then, add the kangkong leaves and long green chili peppers. Cook for another minute or until the leaves are wilted and the fish is fully cooked.
7. Remove from heat and serve hot. You can enjoy bangus sinigang with steamed rice.

Note: You can customize the recipe by adding other vegetables like okra, string beans, or bok choy based on your preference.