Sinigang na bangus (milkfish) is a well known filipino stew or soup. This is a popular dish because of its savory and sour taste that comes from sampalok or tamarind. My daughter loves sinigang, all variations of siningang from pork, hipon (shrimp) and chicken.
As said awhile ago, sinagang has many variations across the Philippines. Some regions uses calamansi, guava or balimbing as based for the stew or soup. I have tried sinangang in guava or bayabas and it’s was delicious. But, nothing beats the original which is tamarind.
By the way, I just used commercial tamarind for this recipe. I sometimes used the natural fruit, but its time consuming to use tamarind fruit. So, when I’m in a hurry, I just grab a pack of knorr tamarind. When it comes to vegetables, you can include gabi for pork sinigang, okra, eggplant and sitaw. I don’t like okra, so I decided to omit it from my ingredients. Like I said, what to include on your sinagang depends on you. And when you want to add spiciness to the dish, simply add green long peppers or siling haba.
If you are already excited to cook sinagang na bangus, here’s my recipe. I hope you have a nice time cooking this dish, please let me know what you think. I would love to hear your comment.
Sinigang Na Bangus
- 1 large bangus (milkfish) cleaned and sliced into desired portions or pieces.
- 2 tomatoes cut into two
- 1 whole onion
- 1 white radish (labanos) sliced
- 1 bundle of kangkong
- Siling haba (optional)
- 5 cups water
- 1 pack of tamarind powder
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1 teaspoon pepper
Bring water to a boil…
P.s: You may add fish sauce or patis with red chili to your sinagang na bangus while eating.
Don’t forget to bookmark this page to save the recipe for later use. Sinigang na bangus are great for dinner and lunch. It is serve as main course with rice. If you love sour and spicy soup or stew then this is the dish for you. Thank you for dropping by and have a nice day!