Sinigang Na Bangus(Milkfish in Sour Broth)
Submitted by beckyw
Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that’s on the table in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThis is the kind of soup that makes you close your eyes and take a deep breath before the first spoonful.
Milkfish simmers gently in a tamarind-soured broth with tomatoes, onions, green beans, and canned banana heart, picking up layers of tangy, savory flavor in just minutes.
A heap of spinach (or mustard greens or watercress, your call) gets stirred in off the heat so it wilts without losing its color.
Serve it over rice with patis or bagoong on the side for dipping.
Pro Tips
- Rub the fish pieces with salt before cooking. This draws out moisture and firms the flesh so it doesn’t fall apart in the broth
- Simmer, don’t boil. Aggressive heat will shred the fish
- Green tamarind pods (sampaloc) give the most authentic flavor, but powdered sinigang mix is a reliable shortcut
Ingredients
Directions
Slice fish and cut into 4 to 6 pieces. Salt all over.
Boil water and tamarind pods until pods are tender. Remove tamari mash and strain back into the boiling water.(optional)
Add tomatoes, onions and green beans to boiling mixture and cook 1 minutes or until vegetables are almost cooked.
Add fish, banana heart and patis.
Bring to a boil. Lower heat and simmer 3 to 5 minutes.
Remo from heat, add spinach leaves, and let stand for 5 minutes.
- Serve with bagoong or patis (fish sauce).
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