Try this healthy, comforting, and hearty Sinigang na Bangus. The gentle, sweet flavor of milkfish pairs beautifully with the broth's sour and rich taste. This classic all-time family favorite is very easy and simple to make.
Bangus or milkfish, in English, is a staple in Filipino cuisine and our culture, as it is believed to be the national fish of the Philippines. The Philippines is also one of the top producers of bangus around the world. Although milkfish is known for being bonier than other fish, it is still one of the most popular choices as it is very tasty, healthy and is rich in omega-3 fatty acids.
It has a deliciously mild, sweet taste and is very versatile to cook. You may simply fry it, have it with sauce like bangus ala pobre, fill it with stuffing and bake it like rellenong bangus, or cook it with soup like this sinigang na bangus.
What is Sinigang na Bangus?
Sinigang na Bangus is a Filipino soup made with fresh bangus (milkfish) cooked in tamarind broth with a medley of vegetables such as okra, string beans, eggplant, radish, and kangkong. It perfectly encapsulates the warmth and combination of sweet, savory, and tangy flavors typical in local cuisine. A comforting soup that continues to be a favorite in Filipino households and restaurants alike.
Sinigang na bangus is a relatively simple recipe that comes together in under an hour! It is a healthy and hearty dish that is easy to prepare and ideal for busy weekdays. It is also perfect for those cold, rainy, or gloomy days, as the piping-hot soup will warm you from head to toe!
Recipe Video
Ingredients for Sinigang na Bangus
- Bangus or milkfish -You may use the boneless option if you don't want to deal with the fish bones or use the boneless bangus belly only.
- Tomatoes – are also one of the souring agents for sinigang. Choose tomatoes that are blemish and bruise-free. They should have a bright red or orange color that is shiny and smooth.
- Onion - yellow onions are best for soups. If unavailable, you may also use white or red onions.
- Labanos – or daikon radish. It has a mildly sweet and peppery flavor and adds crunch to the dish.
- Okra – or ladies’ fingers has a sweet, grassy taste. It is known to have a gooey or slimy texture when cooked due to its high fiber base.
- Sitaw – also known as string beans or yardlong beans. It has a crisp but tender texture when cooked; and has a mild, slightly sweet beany flavor.
- Eggplant - has a mild taste on its own, but it absorbs flavor, which makes it very tasty. Choose eggplants that are heavy for their size that are slightly firm and plump. The skin should be glossy and blemish free.
- Kangkong or water spinach - if unavailable, you may substitute this with spinach or talbos ng kamote (sweet potato leaves).
- Green chilis - also known as siling haba. It adds a kick of spice to the sinigang.
- Tamarind soup mix - or sinigang sa sampalok mix gives the soup a sweet and sour flavor. If you prefer a spicy sinigang na bangus, use the spicy variation. You may also use fresh tamarind or tamarind paste.
- Fish Sauce - adds a salty and umami flavor to the dish. Alternatively, you may use salt.
More Filipino Sour Soup Dishes
Cooking Tips
- When buying the fish, ask your fishmonger to remove the gills, innards, fins, and scales. Rinse it thoroughly in running water to remove the blood and stray scales.
- You may add or remove vegetables from this dish, depending on your preference. If you want to give the soup a slight thickness, you can add gabi or taro.
- You can slice or chop the green chili for a spicy sinigang na bangus. If you want a more spicier sinigang, you may also add siling labuyo or Thai chili peppers.
- Avoid overcooking the vegetables, you want them to be tender and crisp.
- Aside from tamarind, other souring agents include kamias, santol, or guava.
Serving and Storing Sinigang na Bangus
Enjoy your sinigang na bangus with warm steamed rice. Serve it with spiced fish sauce on the side for dipping. You may have this as a side soup with fried meat or as a main dish for a satisfying lunch or dinner.
Allow leftovers to completely cool before storing. Place in an airtight container and keep in the refrigerator for up to 2-3 days.
To reheat, place in a sauce pot on the stove and bring to a gentle simmer. You may also reheat using a microwave at high 30-second intervals until heated through.
Printable Recipe
Sinigang na Bangus Recipe
Ingredients
- 1 big milkfish cut into 4-5 pcs
- 8 cups water
- 1 small onion sliced
- 4 small tomatoes chopped
- 1 small labanos (daikon) sliced diagonally
- 6 pcs okra halved
- 3 pcs string beans cut into 3-inch long pieces
- 3 pcs green chilis
- 1 small eggplant sliced diagonally
- 2 tablespoons fish sauce
- 1 packet tamarind powder mix 44 grams
- 1 bunch kangkong leaves only
Instructions
- 1 small onion, 4 small tomatoes, 1 small labanos (daikon), 8 cups waterIn a large pot, pour water then add tomatoes, onion, and labanos (radish). Cover and bring to a boil.
- 6 pcs okra, 3 pcs string beans, 3 pcs green chilisOnce boiling, add okra and string beans. Cover and c ook until the radish is tender. Add green chilis.
- 1 packet tamarind powder mix, 2 tablespoons fish sauceSprinkle tamarind soup mix and stir until dissolved. Add the fish sauce and simmer for 2-3 minutes.
- 1 big milkfish, 1 small eggplantAdd the milkfish. Lower heat and cover. Simmer for about 10 minutes or until the fish is cooked. Add eggplant and cook for about a minute.
- 1 bunch kangkongAdd kangkong leaves, and push down to the broth. Turn off the heat. Cover for a minute or two and allow the residual heat to cook the kangkong.
- Serve hot with steamed rice.
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