4 - 6
How to cook Milkfish Soup (Sinigang na Bangus)
- 1 1/2 pounds bangus (milkfish)
- 2 cup water
- 3 medium tomatoes, sliced
- 1 medium onion, sliced
- 6 pods green sampaloc (tamarind)
- 1 can banana heart, drained (14 ounces)
- 2 cup green beans, cut diagonally in half
- 1 cup mustard greens
- 1 teaspoon salt
- 1 tablespoon patis (fish sauce)
- Slice milkfish and cut into 4-6 pieces. Salt all over.
- Boil water and tamarind pods until pods are tender.
- Remove tamarind, mash and strain back into the boiling water (optional).
- Add tomatoes, onions and green beans to boiling mixture and cook 15 minutes or until vegetables are almost cooked.
- Add milkfish, banana hearts, and patis. Bring to a boil. Lower heat and simmer 3-5 minutes.
- Remove from heat, add spinach leaves, and let stand for 5 minutes.
- Serve the Milkfish Soup (Sinigang na Bangus) with bagoong or patis (fish sauce).
The Milkfish Soup (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 Milkfish Soup (Sinigang na Bangus) serves/makes: 4 - 6
The Milkfish Soup (Sinigang na Bangus) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew