Sinigang na Bangus (Stewed Milkfish in Tamarind)

Sinigang na bangus or milkfish in sour broth is an all time favorite dish of Filipinos. The sour taste of tamarind gives the distinctive taste of the broth. There are many ways of cooking sinigang and ingredients vary depending on the availability of the ingredients. Ingredients like pork, beef, fish or seafoods are used in cooking siningang. You can also use boneless bangus belly in cooking sinigang if you don’t like to eat the fish while removing the spiny fish bones.

To cook sinigang na bangus; Clean and cut bangus into 3 pieces. Sprinkle with salt. In a casserole, put the tomatoes and onions then boil with 4 cups water. Then add the tamarind juice, milk fish, banana blossoms and patis to taste. Simmer for 3 to 5 minutes. Then add the kangkong. To see the complete recipe with lists of ingredients in exact measurements, see below.



 

How to Cook Sinigang na Bangus (Stewed Milkfish in Tamarind)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fish Recipe
Cuisine: Filipino
Serves: 2 to 3 servings
Ingredients
  • 1 medium sized bangus
  • 1 cup water
  • 3 pcs tomatoes, sliced
  • 1 onion, sliced
  • 1 cup tamarind juice (boil tamarind 1 cup water and extract the juice)
  • 1 cup puso ng saging or banana blossom
  • 1 cup kangkong
  • patis or salt to taste
  • granulated seasoning or MSG to taste
Instructions
How to cook Sinigang na Bangus
  1. Clean and cut bangus into 3 pieces. Sprinkle with salt.
  2. In a caserole, put the tomatoes and onions then boil with 4 cups water.
  3. Then add the tamarind juice, milk fish, banana blossoms and patis to taste.
  4. Simmer for 3 to 5 minutes. Then add the kangkong. Serve.

 


Sinigang Bangus