Sinigang na Bangus

About This Recipe

Sinigang is one of the Philippines' most beloved soups and a strong candidate for the country's true national dish (alongside adobo). The defining characteristic is the sourness — traditionally from tamarind, though calamansi, santol, kamias, and other fruits are used regionally. Sinigang na bangus (with milkfish) is particularly popular because bangus is both the national fish of the Philippines and the most widely farmed fish in the country. The soup is comforting, bright, and deeply satisfying — the sour broth whets the appetite and the fresh vegetables add color and texture.

Ingredients

Serves 4

• 800 gbangus (milkfish)(cleaned and sliced; or use salmon)
• 2 tbsptamarind paste(or one packet sinigang mix)
• 1.5 litreswater
• 2 mediumtomatoes(quartered)
• 1 mediumonion(quartered)
• 2 wholelong green chilies (siling haba)
• 200 gsitaw (long beans)(or green beans, cut into 5cm pieces)
• 1 bundlekangkong (water spinach)(or regular spinach)
• 1 mediumradish (labanos)(sliced)
• 1 tspfish sauce (patis)
• 1 tspsalt

Instructions

1. 1

   Build the broth

   Bring water to a boil. Add tomatoes, onion, and radish. Simmer 5 minutes.

2. 2

   Add tamarind

   Add tamarind paste or sinigang mix. Stir to dissolve. Taste and adjust sourness.

3. 3

   Add fish

   Add fish pieces and long beans. Simmer gently 8 minutes until fish is cooked through.

4. 4

   Add greens

   Add kangkong and chilies. Cook 2 minutes until greens just wilt. Season with fish sauce and salt.

Variations

• •

  Use pork ribs for 'sinigang na baboy'

• •

  Use shrimp for 'sinigang na hipon'

Storage

Best eaten fresh. Keeps 2 days refrigerated — add greens fresh when reheating.

Frequently Asked Questions