Milkfish in Sour Broth (Sinigang na Bangus)

Sinigang is a popular soup in the Philippines, and there are so many different kinds of sinigang. You can change the variety by using pork, beef, fish, and prawns. And for the souring agent ingredients, it can be tamarind, guava, or kamias. Typical vegetables you can include in your sinigang would be kangkong (water spinach), labanos (daikon or white radish), sitaw (string beans), talong (eggplant), okra, gabi (taro), and green peppers.

You will need:

  • 1 kg milkfish, washed and drained
  • 1 onion, chopped
  • 4 tomatoes, quartered
  • 2 green chili peppers
  • 1 cup string beans (sitaw), cut into 1 1/2 – 2 inches long
  • 1 L water
  • fish sauce (patis) or salt to taste
  • 3 pcs taro (gabi), peeled and cut into cubes
  • 1 pack tamarind-based, Sinigang mix
  • 1 bunch kangkong or spinach
  • 1 eggplant, sliced (optional)
  • 1 medium sized white radish, sliced (optional)
  • 1 medium sized taro, quartered (optional)
  • 2 tbsp cooking oil


  1. In a big casserole, pour water, or you can also use rice water.
  2. Once it starts boiling, add onion, tomatoes, and taro (optional). Cover and let boil for about 5 minutes.
  3. Add a salmon, cook, and simmer for 5 minutes. Then season with fish sauce or salt.
  4. Add radish (optional) and string beans. Cover and let cook for about 2 minutes.
  5. Add eggplant and tamarind powder. Let cook for about a minute.
  6. Add kangkong and cover for a minute.
  7. Give the sinigang broth a final taste. Add more fish sauce, if needed.
  8. Serve immediately with warm rice.


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