Sinigang na Bangus is a classic Filipino soup known for its tangy tamarind flavor, paired with the mild, delicate taste of milkfish. You can make this comforting dish in just 30 minutes, perfect for a quick yet satisfying meal.
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What is Sinigang?
Sinigang is a sour and savory soup, often made with tamarind (sampalok in Filipino) or other souring agents. It can be made with different types of meat or seafood and a variety of vegetables. Sinigang na Bangus is a variation that uses bangus or milkfish.
While not as popular, there are variations that use unique souring agents to create distinct flavors, like sinigang sa kamias (with bilimbi), sinigang sa pinya (with pineapple), sinigang sa bayabas (with guava), sinigang sa mangga (with mango), sinigang sa pakwan (with watermelon), and sinigang sa miso (with miso paste).
Ingredients you'll need
Notes and substitutions
- Bangus Belly: I've use the boneless belly portion of the milkfish, known for its delicate flavor and rich, fatty texture. You may also use other parts of the bangus (be careful of the small, fine bones) or use salmon or pompano as substitutes.
- Sinigang Mix: This is a convenient seasoning packet with tamarind and other spices to achieve Sinigang's signature tangy flavor. You can substitute with natural tamarind paste or pulp, or a mix of lemon or calamansi with tomatoes.
- Vegetables: I've used radish, eggplant, ampalaya (bitter melon), and kangkong (water spinach). You can also include other vegetables such as sitaw (yardlong beans), okra, taro (gabi), spinach, and ginger or lemongrass for a citrusy aroma.
How to make this recipe
Step 1: Sauté the aromatics
Set a large pot over medium-heat heat, then add oil to coat the bottom. Sauté the garlic, onions, and tomatoes, stirring constantly until slightly caramelized.
Step 2: Prepare the broth
Add the sinigang mix, then pour in about 6 cups of water, using less than the packet suggests if you prefer a stronger broth flavor. Cover and bring it to a boil.
Step 3: Add the radish
Add the radish, then cover and simmer on medium heat for about 10 minutes.
Step 4: Add fish and other vegetables
Before adding the fish, lightly season it with salt to bring out its natural flavors. Then add the fish, eggplant, ampalaya, and chili pepper. Cook for another 5 minutes until the vegetables are tender and the fish is cooked through.
Step 5: Season and add kangkong
Season with fish sauce or salt, if necessary, then add the kangkong. Cover and turn off the heat. Let the kangkong wilt in the hot broth for about 2 minutes before serving.
Serve your Sinigang na Bangus with hot steamed rice and a side of fish sauce and calamansi.
Recipe FAQs
If you don't have sinigang mix, you can use natural souring agents like tamarind pulp, calamansi juice, kamias (bilimbi), or miso to achieve the characteristic sour flavor. Adjust the quantity to suit your taste preference.
Yes. I used frozen bangus in the recipe and it's worth noting that most fish are frozen shortly after being caught to preserve their freshness. Just make sure to properly thaw the bangus before cooking. Seasoning it with a bit of salt after thawing brings out its natural flavors.
To prevent the bangus from falling apart during cooking, do not add it to the soup too soon because fish cooks quickly and doesn't need much time. Also, refrain from stirring the soup too vigorously after the fish is in the pot.
Sinigang protein variations
Sinigang is traditionally made with a tangy tamarind base. Although the choice of souring agent and main protein might differ, the accompanying vegetables are typically the same.
- Sinigang na Baboy (Pork Sinigang): Pork ribs or belly adds a rich, meaty flavor to the tangy tamarind broth.
- Sinigang na Hipon (Shrimp Sinigang): Shrimp adds a subtle sweetness to the classic sour soup.
- Sinigang na Baka (Beef Sinigang): Beef, such as shank or short ribs, creates a deeper, savory version of this classic dish.
- Sinigang na Salmon: A version with salmon fillets, steaks, or head cooked in the sour broth.
- Sinigang na Manok (Chicken Sinigang): A lighter version with chicken.
Other seafood recipes you may like
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📖 Recipe
Sinigang na Bangus
Equipment
- Dutch oven or a heavy-bottomed pot
Ingredients
- 1 pound bangus belly (milkfish belly) cut into pieces; see note
- 4 cloves garlic smashed
- 2-3 ripe tomatoes cut into wedges
- 1 small onion sliced
- 1 packet sinigang mix see note
- 6 cups water
- 1 small radish cut into large chunks; see note
- 1-2 chili peppers (siling mahaba)
- 1 eggplant cut into large chunks; see note
- 1 small ampalaya (bitter melon) halved, seeded, and cut into large chunks; see note
- 1 bunch kangkong (water spinach) cut into 2-inch sections; see note
- Fish sauce to taste
- Salt to taste
- Neutral oil for sautéing
Instructions
- Set a large pot over medium-heat heat, then add oil to coat the bottom. Sauté the garlic, onions, and tomatoes, stirring constantly until slightly caramelized.
- Add the sinigang mix, then pour in about 6 cups of water, using less than the packet suggests if you prefer a stronger broth flavor. Cover and bring it to a boil.
- Add the radish, then cover and simmer on medium heat for about 10 minutes.
- Before adding the fish, lightly season it with salt to bring out its natural flavors. Then add the fish, eggplant, ampalaya, and chili pepper. Cook for another 5 minutes until the vegetables are tender and the fish is cooked through.
- Season with fish sauce or salt, if necessary, then add the kangkong. Cover and turn off the heat. Let the kangkong wilt in the hot broth for about 2 minutes before serving.
Notes
- Bangus Belly: I've use the boneless belly portion of the milkfish, known for its delicate flavor and rich, fatty texture. You may also use other parts of the bangus (be careful of the small, fine bones) or use salmon or pompano as substitutes.
- Sinigang Mix: This is a convenient seasoning packet with tamarind and other spices to achieve Sinigang's signature tangy flavor. You can substitute with natural tamarind pulp or paste, or a mix of lemon or calamansi with tomatoes.
- Vegetables: I've used radish, eggplant, ampalaya (bitter melon), and kangkong (water spinach). You can also include other vegetables such as sitaw (yardlong beans), okra, taro (gabi), spinach, and ginger or lemongrass for a citrusy aroma.
Samuel says
Soo good! How do you make this look so good?????
Nora Reyes says
Hello Samuel, Thank you so much for your kind words! I am so happy you liked it!