Sinigang Na Bangus (Milkfish in Sour Broth)
Submitted by trinity
Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSinigang na bangus is the lighter, quicker cousin of pork sinigang, and it hits just as hard on the comfort scale.
Milkfish (or any firm white fish) gets a quick salt rub, then slips into a bubbling tamarind broth loaded with ripe tomatoes, onions, and green beans.
The banana heart adds a subtle sweetness that plays off the sour broth beautifully, and a handful of spinach leaves wilts in the residual heat right before serving.
The whole thing comes together in about 30 minutes, making it a weeknight hero.
Finish each bowl with a splash of patis (fish sauce) or a spoonful of bagoong for that extra salty, funky kick.
Kitchen Tips
- Salt the fish pieces before cooking to firm up the flesh so they hold their shape in the broth
- Don’t boil the fish too hard. A gentle simmer keeps the pieces intact instead of flaking apart
- Mash and strain the softened tamarind pods for a smoother, more concentrated sour flavor
- Any firm white fish works if bangus isn’t available. Try tilapia, snapper, or sea bass
Ingredients
Directions
Slice fish and cut into 4 to 6 pieces. Salt all over.
Boil water and tamarind pods until pods are tender. Remove tamari mash and strain back into the boiling water. (optional)
Add tomatoes, onions and green beans to boiling mixture and cook 1 minutes or until vegetables are almost cooked.
Add fish, banana heart and patis.
Bring to a boil. Lower heat and simmer 3 to 5 minutes.
Remo from heat, add spinach leaves, and let stand for 5 minutes.
- Serve with bagoong or patis (fish sauce).
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