Sinigang na Bangus

Sinigang na Bangus is a tangy soup made with milkfish (bangus), vegetables, and a tamarind-based broth. It’s a healthy, hearty, and flavorful dish that highlights the delicate taste of the fish.

Like other sinigang dishes, this version uses tamarind as its souring agent, a tradition that dates back to the pre-Hispanic period. Bangus, being the national fish of the Philippines, is a popular choice for a lighter and healthier sinigang variation.

Ingredients

• 1 whole bangus (milkfish), cleaned and cut into serving pieces
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 pack tamarind soup mix or 1 cup fresh tamarind juice
• 1 radish, sliced
• 1 eggplant, sliced
• 1 cup kangkong (water spinach)
• 3 pcs green chili (siling haba)
• 6 cups water
• Salt or fish sauce to taste

Instructions

1. In a pot, bring water to a boil with onions and tomatoes.
2. Add radish and eggplant. Simmer until vegetables are slightly tender.
3. Add bangus pieces and cook for about 8–10 minutes or until the fish is cooked.
4. Pour in the tamarind mix or juice and season with salt or fish sauce.
5. Add green chili and kangkong. Simmer for 2–3 more minutes.
6. Serve hot with steamed rice.