Sinigang na Bangus
Sinigang na Bangus swaps in flaky, tender milkfish for the more common pork or shrimp, simmered gently in a sour tamarind broth loaded with vegetables like radish, eggplant, and kangkong. Bangus, the Philippines’ national fish, soaks up the tangy broth beautifully while staying moist and delicate if cooked with a light hand. It’s a lighter, brighter take on sinigang that’s perfect for a quick, satisfying weeknight meal.
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Instructions
- In a pot, bring water to a boil with onion and tomatoes. Simmer for 5 minutes until the tomatoes break down slightly.
- Add the radish and simmer for 5 minutes until just starting to soften.
- Stir in the tamarind soup base and season with fish sauce to taste.
- Gently add the bangus steaks, eggplant, and string beans. Simmer for 8-10 minutes until the fish is just cooked through — avoid stirring vigorously to keep the fish intact.
- Add the green chilies and kangkong leaves, and simmer for 1-2 minutes more.
- Adjust seasoning with fish sauce as needed and serve hot with steamed rice.
Cook's Tip
Slide the fish in gently and resist stirring the pot once it's in — bangus flakes apart easily, so swirl the broth around it instead of using a spoon to move the fish itself.