How to Cook Sinigang na Bangus: A Filipino-Inspired Dish

Author:: Travel Chef

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

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.

Cook Time

Prep time	Cook time	Ready in	Yields
10 min	30 min	40 min	3 to 4 servings

Ingredients

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

sinigang na isda

Utensils

For Preparation:

2 large bowls
2 medium bowl
chopping board
knife
measuring cups
measuring spoons

For Cooking:

pot
soup ladle

Instructions

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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