Keto Filipino Brunch: Sizzling Bangus Sinigang with Vegetable Hash and Coconut Oil Fried Eggs

Allergens

Fish (Fish sauce) - Eggs (Coconut oil fried eggs) - Soy (Fish sauce may contain soy depending on the brand)

Ingredients

• 2 pieces boneless bangus fillet
• 1 cup water
• 1/4 cup tamarind juice
• 1/4 cup onion, diced
• 1/4 cup tomato, diced
• 1 tablespoon fish sauce
• 1 teaspoon sugar substitute
• 1 cup kale, chopped
• 2 cups cauliflower rice, cooked
• 2 eggs
• 2 tablespoons coconut oil
• Salt and pepper to taste

Instructions

1. In a pan, combine water, tamarind juice, onion, tomato, fish sauce, sugar substitute, salt, and pepper. Bring to a boil. Add bangus fillets to the pan and simmer for 10 minutes or until cooked through. Meanwhile, in another pan, sauté kale and cauliflower rice with a little coconut oil until heated through. Season with salt and pepper. In another non stick pan, heat coconut oil and fry eggs to your desired level of doneness. Assemble the dish: Place cooked bangus sinigang on a plate, spoon vegetable hash around it, and top with fried eggs.

Chef’s Insight

The combination of tangy, savory flavors in this dish will transport you straight to the Philippines.

Notes

Adjust the heat of the dish by adding more tamarind juice or fish sauce as needed.