singang na bangus

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When it come to fish dish, Sinigang na Bangus (Milk fish in Sour Soup) is one of the most famous Filipino Delicacy. Bangus is regarded by some as the national fish of the Philippines because of it's abundant in many areas of the our country.  It is bony and yet a healthy source of omega 3. Aside for being healthy and delicious, it is also very affordable to many Filipinos especially in provinces.

Sinigang na Bangus (Milk Fish) is made of vegetables in tamarind (sour broth). Philippines has different kinds of Sinigang and the vegetables that we use varies on which one you are cooking. If you will be making Sinigang na Baboy (Pork Sinigang), you can put as many vegetables of your choice e.g. kangkong, long beans, sigarilyas, okra, cabbage, pechay, etc.) But if you are cooking Sinigang na Hipon (Shrimp), many Filipinos just add kangkong or just chili pepper leaves and radish. 

​For me, when cooking Sinigang na Bangus, I only like adding kangkong (ong choy), pechay (chinese cabbage) and labanos (radish). Now, it it up to you what you want to add. To sum it up, this dish is very simple, quick and easy to prepare that is best paired with hot steamed white rice.  Click HERE to watch my VIDEO how I cooked this dish.

Sinigang na bangus recipe

Ingredients:

• 1 piece large Milk fish (bangus), cleaned and sliced into serving pieces
• 2-3 pieces medium ripe tomatoes, quartered 
• 1 medium onion, sliced
• 2 cups kangkong leaves (ong choy), trimmed
• Chinese cabbage (bokchoy), cut into serving size
• 1 small white radish (labanos), sliced  
• 2 tbsp fish sauce
• 1 medium onion, sliced
• 5 cups water
• 1 small pack tamarind powder
• salt to taste ​

video how to cook sinigang na bangus

Procedure:​

• Bring water to a boil.
• Add the tomatoes, and onion and simmer for few minutes.
• Add the bangus. Simmer for about 3 minutes or until fish is half cooked. 
• Add the tamarind powder, fish sauce or salt to taste. 
• Add the labanos and simmer for 5 minutes.
• Add the bokchoy leaves. Cook for few seconds. 
• Turn off heat then add the kangkong. 
• Do not overcook the vegetables and the fish.
• Serve immediately while the soup is hot.
• Enjoy!

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