4 - 6 servings
How to cook Filipino Sinigang na Bangus
- 1 whole mudfish (dalag), about 2 1/2 pounds, scaled, gutted and scrubbed well to remove the slime, and cut into serving size pieces
- 1 bundle kangkong leaves, picked off from branch
- 3 eggplant, sliced into 3 each
- 1 radish, peeled and chopped
- 1 bundle okra chopped in halves
- 2 long chili or siling pula
- 8 kalamansi or lemon, squeezed in a cup (seeds taken out)
- 3 medium tomatoes, sliced
- 1 teaspoon of salt or fish sauce (patis)
- 4 cups water
- Put the mudfish (dalag) pieces into a pot with the 4 cups of water, eggplants, radish, tomatoes, long chili and boil.
- When boiling, watch if the fish’s eyes have popped out. If so, bring this dish into a simmer.
- Add lemon, okra, kangkong, and teaspoon of salt or fish sauce.
- After half a minute, serve the Filipino Sinigang na Bangus hot with bagoong or patis (fish sauce) and steamed white rice.
The Filipino Sinigang na Bangus is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. Sinigang is typically sour and is most often likened to Thailand's tom yam.
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste.)
This recipe for Filipino Sinigang na Bangus serves/makes: 4 - 6 servings
The Filipino Sinigang na Bangus recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mudfish/Dalag
Preparation Method: Soup/Stew