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Sinigang Bangus
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5 from 2 votes

Sinigang na Bangus (Stewed Milkfish in Tamarind)

Sinigang na bangus is a sour soup made with milkfish, tamarind broth, tomatoes, onions, and vegetables.
Prep Time5 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: sinigang na bangus, stewed milkfish in sour broth
Servings: 3 servings
Calories: 260kcal
Author: Manny

Ingredients

  • 1 pc medium sized bangus
  • 4 cups water
  • 3 pcs tomatoes sliced
  • 1 pc onion sliced
  • 1 cup tamarind juice boil 1/4 kilo tamarind fruits to 1 cup water and extract the juice
  • 1 cup sliced puso ng saging banana blossom or eggplant
  • 1 cup kangkong
  • patis or salt to taste
  • granulated seasoning or MSG to taste

Instructions

How to cook Sinigang na Bangus

  • Clean and cut bangus into 3 pieces. Sprinkle with salt.
  • In a caserole, put the tomatoes and onions then boil with 4 cups water.
  • To make the tamarind juice, boil raw 1/4 kilo tamarind fruit in 2 cups water. Extract the juice using a sieve.
  • Then add the tamarind juice, milk fish, banana blossoms and patis to taste.
  • Simmer for 3 to 5 minutes. Then add the kangkong. Serve.

Notes

Cooking Tips:

  1. Use fresh ingredients: To enhance the flavors of  your dish, it's important to use fresh ingredients, particularly the bangus fish and the tamarind. Fresh fish will provide a delicate and tender texture, while fresh tamarind will deliver a vibrant and tangy taste to the broth.
  2. Adjust the sourness to taste: The sourness level in sinigang can vary depending on personal preferences. If you prefer a more tangy broth, you can increase the amount of tamarind juice. Conversely, if you prefer a milder sourness, you can reduce the amount of tamarind juice or balance it with a bit of sweetness from other ingredients like vegetables or banana blossoms.
  3. Add vegetables at the right time: Different vegetables have varying cooking times, so it's important to add them to the pot at the appropriate moment. Root vegetables like radishes or taro should be added earlier as they take longer to cook, while delicate greens like kangkong or spinach should be added towards the end to preserve their vibrant color and crisp texture.