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.

Cook Time

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

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Utensils

For Preparation:

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

For Cooking:

• pot
• soup ladle

Instructions

1. Heat oil in a pot. Saute ginger, scallion, and tomato.
2. Pour in the water.
3. Add the bangus (milkfish), tamarind powder, salt, and pepper.
4. Bring to a boil.
5. Add the eggplant, string beans, ladies finger, snow peas, and long chilis.
6. Adjust the seasoning if needed.
7. Serve with steamed rice.

Tips and Tricks

• Add any similar vegetables for added variety.
• Adjust tamarind powder based on your personal preference.
• Instead of tamarind powder, use fresh tamarind if available.

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