Sinigang Na Bangus (Tamarind Soup with Milkfish)
Using:
A classic Filipino comfort soup — tangy, savory, and perfect for rainy days.
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 1 Masarap Cut&Descaled Whole Milkfish
- 6 Cups water
- 1 Medium onion, quartered
- 2 Medium tomatoes, quartered
- 1 Pack tamarind soup base (sinigang mix) or ¼ cup fresh tamarind juice
- 1 Cup kangkong (water spinach) or spinach
- 1 Cup okra
- 2 tbsp Fish sauce (patis)
- Salt & pepper, to taste
Optional Toppings
- 1 Long green chili
How to make it:
- Boil the broth:
- In a pot, combine water, onion, and tomatoes. Bring to a boil, then simmer for 5–7 minutes until fragrant.
- Add the milkfish:
- Gently add the cut & descaled milkfish. Simmer for 10–12 minutes until the fish is cooked through.
- Add vegetables & seasonings:
- Add daikon, okra and long green chili (if using). Pour in tamarind base or fresh tamarind juice and fish sauce. Simmer 3–5 minutes.
- Taste and adjust seasoning with salt or more fish sauce.
- Finish with greens:
- Add kangkong or spinach just before serving. Cook until wilted.
- Serve hot with steamed rice and enjoy the tangy, comforting flavors.
Masarap Tip: For extra depth, roast the tomatoes and onion before boiling for a richer broth.
You’ll need:
- 1 Masarap Cut&Descaled Whole Milkfish
- 6 Cups water
- 1 Medium onion, quartered
- 2 Medium tomatoes, quartered
- 1 Pack tamarind soup base (sinigang mix) or ¼ cup fresh tamarind juice
- 1 Cup kangkong (water spinach) or spinach
- 1 Cup okra
- 2 tbsp Fish sauce (patis)
- Salt & pepper, to taste
Optional Toppings
- 1 Long green chili
How to make it:
- Boil the broth:
- In a pot, combine water, onion, and tomatoes. Bring to a boil, then simmer for 5–7 minutes until fragrant.
- Add the milkfish:
- Gently add the cut & descaled milkfish. Simmer for 10–12 minutes until the fish is cooked through.
- Add vegetables & seasonings:
- Add daikon, okra and long green chili (if using). Pour in tamarind base or fresh tamarind juice and fish sauce. Simmer 3–5 minutes.
- Taste and adjust seasoning with salt or more fish sauce.
- Finish with greens:
- Add kangkong or spinach just before serving. Cook until wilted.
- Serve hot with steamed rice and enjoy the tangy, comforting flavors.
Masarap Tip: For extra depth, roast the tomatoes and onion before boiling for a richer broth.
