Sinigang na Bangus Recipe

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5 from 1 vote

Sinigang na Bangus is a Filipino sour soup of milkfish simmered in tamarind broth with okra, sitaw, and kangkong.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, one-pot, Savory, sinigang na bangus, sour

Servings: people

Calories: 444kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wide cooking pot Wide enough to hold the bangus steaks in a single layer
1 Slotted spoon For lifting the fish out without breaking the steaks

Ingredients

2 lbs. bangus (milkfish) cleaned and sliced
40 grams Knorr Sinigang sa Sampaloc Mix (Original)
1 bunch kangkong
12 pieces sitaw (snake beans) cut into 2-inch pieces
6 pieces okra
2 pieces long green pepper (siling pansigang)
1 medium tomato wedged
1 medium yellow onion wedged
2 1/2 tablespoons fish sauce
1/4 teaspoon ground black pepper
2 quarts water

US Customary - Metric

Instructions

Heat a cooking pot and pour in the water.
2 quarts water
Add the tomato and onion. Let the water boil.
1 medium tomato, 1 medium yellow onion
Add the bangus. Cover the pot and cook over medium heat for 8 to 12 minutes.
2 lbs. bangus (milkfish)
Add the Knorr Sinigang sa Sampaloc Mix. Stir and cook for 2 minutes.
40 grams Knorr Sinigang sa Sampaloc Mix (Original)
Put the long green peppers into the pot. Add the sitaw and okra. Stir, cover the pot, and cook for 5 to 7 minutes.
2 pieces long green pepper (siling pansigang), 12 pieces sitaw (snake beans), 6 pieces okra
Add the fish sauce and ground black pepper. Stir.
2 1/2 tablespoons fish sauce, 1/4 teaspoon ground black pepper
Put the kangkong leaves into the pot. Cover and turn off the heat. Let it stay for 5 minutes.
1 bunch kangkong
Transfer to a serving bowl. Serve.
Share and enjoy!

Video

Notes

Pot width – Use a pot wide enough for the steaks to sit in one layer. Pieces stacked on top of each other break apart when the vegetables go in.

Scaling – To cook for six, double everything and use a wider pot rather than a deeper one. Add the second pack of sinigang mix only after tasting the broth.

Prep ahead – Wedge the tomato and onion, trim the sitaw and okra, and pick the kangkong leaves before you turn on the stove. Once the fish goes in, the whole thing runs about 20 minutes with no pauses.

Nutrition