Kasola na Bangus sa Kamias (Stewed Milk Fish in Bilimbi)
Kasola is rarely known to many, but this dish is maybe a very native Tagalog dish. Even if you search the Internet these days, you find no recipes about this dish. Kasola is a manner of cooking usually of fish by sautéing and stewing basically with upo (calabash) or any similar ingredients. My mother cooks kasola usually with kamias or bilimbi. The kamias contributes to a light touch or sourness but not similar to the popular sinigang. The soup is very little that only comes from the juice of kamias when cooked and from the rice washing.
In this recipe, I made sure to watch as my mother cooks her Kasolang Bangus. She even asked me many times whenever I needed to take a photo. The taste of Kasolang Bangus reminded me always my childhood that I never got over eating this with hot boiled rice even on summer days.
2 pcs about 1 kg each bangus (milk fish) – cleaned and sliced into serving portions
2-3 cups roughly sliced kamias (bilimbi)
garlic and onions to sauté
2-3 medium ripe tomatoes
2 cups water from rice washing
long green chilli or sili sigang
Fish sauce to taste.
tamarind juice (cook tamarind fruit in water and extract) – optional
- Sauté garlic and onions with tomatoes in small amount of oil.
- Make sure to cook the tomatoes evenly and all the juice comes out by pressing with your ladle.
- Add the sliced kamias and immediately add the sliced bangus on top.
- Add the water (rice washing).
- Add fish sauce to taste.
- Let simmer for 3-5 minutes.
- Add the pechay and sili sigang and allow to cook with the remaining heat.
- Serve while hot with steamed rice.