I want to share with you something that Filipinos take pride in Sinigang na Bangus along with some simple techniques for making this dish. 😊
Sinigang na Bangus is a Filipino dish that is both sour and comforting. A traditional Filipino food called sinigang na Bangus is known for its rich, sour, and comforting tastes. For a hearty family lunch, this sour soup with fresh milkfish and a mix of veggies is a great choice.
Fresh tomatoes, radishes, shallots, and the unique flavor of ginger come together to make a very delicious broth. Adding kangkong leaves, beans, and okra makes the meal healthier and gives it more texture. We use Sinigang sa Gabi powder to bring out the dish's signature sourness. This makes the flavors stronger and the dish even more tempting.
Things used:
- A whole fresh bangus (milkfish), cleaned and cut into slices.
- I want to share a technique my mom taught me before cooking fish—the brining method. This helps eliminate the fishy odor. We make sure to brine the fish for 15 to 30 minutes for the best results.
The brining method typically uses 3 tablespoons of salt dissolved in 3 cups of water. Let the fish sit in the solution for 15 to 30 minutes to help eliminate the fishy odor.
- Six ripe tomatoes, cut into quarters.
- Three chopped shallots.
- One sliced piece of ginger.
Cut okra pieces in half. Get one bunch of kangkong leaves. Get one box of Sinigang sa Gabi powder. Get one liter of water. Add salt and pepper to taste. If you want, add fish sauce (patis).
How to Cook Step-by-Step:
**Step 1: Get the tools ready. **
First, get all of the items ready. Clean the fish really well and then cut it up into serving sizes. Clean and cut the veggies. For example, cut the okra in half and the green beans' ends off. Cut the onions into small pieces and the ginger into thin slices. Put everything away so cooking is easy.
**Step 2: Bring the broth to a boil. **
Put about a liter of water in a big pot and heat it over medium-low. Put the ginger, onions, and tomato slices in the pot. Let them cook on low heat for 5 to 7 minutes, until the tomatoes are soft and the juices have come out, making a tasty base for the broth.
**Step 3: Put the fish (bangus) in. **
Carefully add the bangus to the soup that is already simmering. To keep the fish from breaking up, don't stir it too much. Depending on how thick the fish slices are, let it cook for 5 to 7 minutes. Make sure the bangus is completely buried so that it can soak up the broth's flavors.
I usually add the fish sauce once the fish is added. For me, this helps eliminate the fishy smell in the dish. That’s my secret to making sure the food has no strong fishy odor.😊
Step 4: Put in the radish.
After the tomatoes get soft, add the radish slices and cook for three more minutes.
Add the vegetables, put the string beans and okra in the pot after the fish is done cooking. For about three minutes, until they're just a little soft but still bright, let them cook.
Last, take the pan off the heat and add the kangkong leaves. The leftover heat from the soup will cook the kangkong just right, without making it too soft.
Then, add the Sinigang sa Gabi powder and stir it around well to make it completely disappear. This will make the soup richer and give the broth its unique sour taste.
Step 6: Add salt and serve.
If you want to change the flavor of the soup, you can add salt, pepper, or a splash of fish sauce. Place the sizzling Sinigang na Bangus in a bowl and top it with hot white rice to make a full meal.
For the Appetizer:
pipino side dish, a simple way to prepare it is to cut the cucumbers into cubes, add vinegar, a little bit of pepper, salt, and sugar to balance the taste. You can also add chilies for extra spice (optional).
Sinigang an Bangus is a dish that tastes best when shared with family because it brings comfort to the table with its sweet and sour flavors.
Everyone will be full after eating this dish, which has fresh bangus, veggies, and a rich, sour broth. Pair with rice, pipino as an appetizer and a shallot pickles as a saucer. a perfect combination of tangy and savory food.
Enjoy your home-cooked Sinigang na Bangus and enjoy the taste of authentic Filipino food!
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Fave ko na to simula nung nag me maintain me ng kolesterol hahaha.
Just realized that sinigang na bangus have ginger. back then walang luya ang sinigang namin. Taste better at wala ding lansa kahit di na need i brine.
hi tp, tama. good eto sa mga nagme maintain talga iwas sa meat. masarap pa.
dito ata sa zambales medyo malansa ata etong mga isda hahahha. parang may kakaiba din.😄 eh sariwa naman nabili. kaya minsan pinapatay namin yung lansa using salt and ginger. pero sa ginger konti lang naman.
In your post I especially like the very clear and detailed pictures of the ingredients which are all looking so fresh and yummy! 😍
Aw, thank you! 😊 I’m glad you liked the pictures! Fresh ingredients really make a huge difference😍
That looks perfect to recharge your batteries and get 100% full. Each dish has its own form and cultural identity. That's what caught my attention here. The gastronomy of each country is different, but the result always ends up filling each person with happiness.
Absolutely! Food is more than just nourishment—it’s a reflection of culture, tradition, and identity. Love how gastronomy connects people through flavors and experiences! ❤️ thanks for dropping by
Recipe, thanks for sharing
Thank you😊
Anytime 🤗