Sinigang na Bangus
A classic Filipino sour tamarind soup with milkfish — the national fish of the Philippines — simmered in a bright, tart broth with tomatoes, green chili, and leafy vegetables.
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
Build the broth
Bring water to a boil. Add tomatoes, onion, and radish. Simmer 5 minutes.
- 2
Add tamarind
Add tamarind paste or sinigang mix. Stir to dissolve. Taste and adjust sourness.
- 3
Add fish
Add fish pieces and long beans. Simmer gently 8 minutes until fish is cooked through.
- 4
Add greens
Add kangkong and chilies. Cook 2 minutes until greens just wilt. Season with fish sauce and salt.
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Pro Tips
- →
Don't overcook the fish — bangus is delicate and breaks up easily
- →
Taste the broth before adding all the tamarind — preferred sourness varies
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use pork ribs for 'sinigang na baboy'
- •
Use shrimp for 'sinigang na hipon'
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Best eaten fresh. Keeps 2 days refrigerated — add greens fresh when reheating.
History & Origin
Sinigang has been part of Filipino cooking for centuries, with tamarind sourness being a defining characteristic of Philippine cuisine. The use of milkfish (bangus) reflects the importance of fish farming in Philippine history.
Frequently Asked Questions
Can I use sinigang mix?
Yes — the tamarind powder mixes are widely used even in the Philippines. Fresh tamarind gives a more complex sourness but either works well.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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