Sinigang na Bangus (Filipino Milkfish Sour Soup)
This Sinigang na Bangus recipe delivers a perfect balance of sour and savory flavors in a comforting, clear broth. Unlike complicated versions, this authentic recipe focuses on simple, fresh ingredients that let the natural flavors of the milkfish shine through. The tanginess from the tamarind perfectly complements the mild, sweet flavor of the bangus while the crisp vegetables add texture and nutrition to this beloved Filipino classic.
Ingredients
- 2 lbs. bangus milkfish, cleaned and sliced into 2-inch pieces
- 1 40 g pack Knorr Sinigang sa Sampaloc Mix Original
- 1 bunch fresh kangkong water spinach leaves
- 12 pieces sitaw snake beans, cut into 2-inch pieces
- 6 to 8 pieces okra
- 2 pieces long green pepper siling pansigang
- 1 medium tomato wedged
- 1 medium yellow onion wedged
- 2 ½ tablespoons fish sauce patis
- ¼ teaspoon ground black pepper
- 2 quarts water
- Steamed rice for serving
- Optional: fresh calamansi or lime wedges
Instructions
- Prepare your pot - Heat a large cooking pot and pour in 2 quarts of water.
- Add aromatics - Once the water starts to heat up, add tomato and onion wedges. Bring to a boil.
- Cook the fish - Carefully place the bangus pieces into the boiling broth. Cover and cook over medium heat for 8-12 minutes, or until the fish is nearly cooked through.
- Add the souring agent - Stir in the Knorr Sinigang sa Sampaloc Mix. Allow it to dissolve completely and cook for an additional 2 minutes.
- Add firm vegetables - Add the long green peppers, snake beans, and okra to the pot. Stir gently to avoid breaking the fish. Cover and cook for 5-7 minutes until vegetables are tender but still crisp.
- Season - Add fish sauce and ground black pepper. Stir carefully.
- Finish with leafy greens - Add the kangkong leaves on top of the soup. Cover the pot and turn off the heat. Let it stand for 5 minutes to allow the residual heat to wilt the greens without overcooking them.
- Serve - Transfer to a large serving bowl. Serve hot with steamed rice and optional calamansi or lime wedges on the side.
Tips from Lola's Kitchen
- Choose the freshest bangus - Look for clear, bright eyes and red gills when selecting your milkfish. The fresher the fish, the better your sinigang will taste.
- Don't stir too much - Once the fish is in the pot, avoid excessive stirring to prevent the fish from breaking apart. Instead, gently shake the pot to distribute the heat.
- Layer your vegetables - Add harder vegetables like okra and snake beans first, followed by more delicate ones like kangkong. This ensures everything is cooked perfectly.
- Serve immediately - Sinigang is best enjoyed freshly cooked when the vegetables are still vibrant and have the perfect texture.
- Prepare a fish sauce dipping sauce - In a small saucer, combine 2-3 tablespoons of fish sauce with sliced bird's eye chilies for an extra flavor boost when eating.
Tried this recipe?Let us know how it was!