🍽️ FittestMe.aiFoodsNutrients

Sinigang na Bangus Recipe

Filipino · Soup · 45 min total

A classic Filipino sour soup made with milkfish (bangus), vegetables, and a tangy tamarind base. This comforting dish is perfect for rainy days and pairs wonderfully with steamed rice.

Ingredients

• 1 large bangus (milkfish), about 1 lb, cleaned and sliced into 2-inch pieces
• 1 tablespoon cooking oil
• 1 onion, sliced
• 2 tomatoes, quartered
• 1 liter water
• 1 packet (about 20g) tamarind soup base mix (e.g., Knorr Sinigang sa Sampalok)
• 2 tablespoons fish sauce (patis), or to taste
• 1 cup radish (labanos), sliced
• 1 cup okra, ends trimmed
• 1 cup string beans (sitaw), cut into 2-inch pieces
• 1 cup kangkong (water spinach) leaves and tender stems
• 2 pieces green chili (siling haba), slit (optional)
• Salt and pepper to taste

Instructions

1. In a large pot, heat oil over medium heat. Sauté onion and tomatoes until softened, about 3 minutes.
2. Add water and bring to a boil. Stir in the tamarind soup base mix until dissolved.
3. Add the bangus pieces and radish. Simmer for 5 minutes.
4. Add okra and string beans. Cook for 3 minutes.
5. Season with fish sauce, salt, and pepper. Add green chilies if using.
6. Add kangkong leaves and cook for 1 minute until wilted. Remove from heat.
7. Serve hot with steamed rice.

Tips

• For a more authentic sourness, use fresh tamarind pulp instead of the mix: boil 1/2 cup pulp in 1 cup water, mash, and strain.
• If bangus is not available, substitute with any firm white fish like salmon or tilapia.
• Adjust the sourness by adding more tamarind mix or a squeeze of calamansi.
• Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the fish.

More about Sinigang na Bangus →

AI estimate may be inaccurate · Terms