1 large milkfish (bangus), scales removed, gutted, cleaned, and chopped
5-7 medium tomatoes, roughly opened and seeds removed
3-4 pieces siling pangsigang
ginger, skin removed and crushed
a bunch of pechay, washed clean
Pour water onto a medium-sized pot (depending on how much soup you want), and add the tomatoes, sili, and ginger. Season with salt. Cover and bring to a boil over medium heat.
Add the sliced bangus and cover to cook (around 5 minutes). Then remove from heat and add the pechay leaves.