How to Cook Sinigang na Bangus: A Filipino-Inspired Dish
Sinigang na Bangus for the Rainy Season
Sinigang is a very popular Filipino soup with a savory and sour flavor. Tamarind is commonly used to flavor this soup, but sometimes other ingredients such as miso, guava, and mango are incorporated, as well. Bangus is the Filipino word for milkfish (known in Hawaiian as awa and in Tahitian as ava). This fish typically lives in tropical waters.
It is particularly nice to enjoy a hearty meal of sinigang na bangus during the rainy season.
- 1 medium bangus (milkfish), sliced
- 100 grams eggplant, sliced
- 50 grams ladies finger, sliced
- 50 grams snow peas, snapped in half
- 50 grams string beans, cut into 2-inch sections
- 50 grams winged beans, snapped in half
- 2 scallions, chopped
- 2 long chili
- 1 inch ginger, sliced
- 1.5 litres water
- 4 tablespoons tamarind powder
- salt, to taste
- salt, to taste
- cooking oil
- 2 large bowls
- 2 medium bowl
- chopping board
- measuring cups
- measuring spoons
- soup ladle
- Heat oil in a pot. Saute ginger, scallion, and tomato.
- Pour in the water.
- Add the bangus (milkfish), tamarind powder, salt, and pepper.
- Bring to the boil.
- Add the eggplant, string beans, ladies finger, snow peas, and long chilis.
- Adjust the seasoning if needed.
- Serve while still hot.
Tips and Techniques
- Add any similar vegetables for added variety.
- Use fresh tamarind if available.
- Adjust tamarind powder based on your personal preference.
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- How to Make Chinese-Style Fried Cream Dory
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