Sinigang na Bangus
Sinigang na Bangus sa Sampalok
Filipino sinigang na bangus with milkfish belly, sampalok broth, gabi, labanos, sitaw, and kangkong.
Serves 5 · 55m total
The Story
Sinigang na bangus is the fish version of the sour pot: same sampalok backbone as baboy, but milkfish cooks in minutes, so the vegetables have to be timed or you get mushy fish and raw gabi.
Use bangus belly if you can—the fat carries the sour broth. Watch the bones. Serve with patis, calamansi, and siling labuyo so each person can push the asim as far as they want.
Kangkong always goes in last. That is the rule in every sinigang, pork or fish.
Best paired with
Steamed rice, patis with calamansi and siling labuyo.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Score the bangus so the sour broth seasons the flesh.
- ✦Simmer gabi and labanos before the fish so they are tender in time.
- ✦Do not boil the bangus hard or it shreds off the bone.
- ✦Kangkong needs 1 minute, not 10.
Substitutions
- bangus → salmon belly or tilapia steaks
- fresh sampalok → sinigang mix plus extra calamansi
- gabi → potato, less silky broth
Ingredients
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Instructions
- 1
If using tamarind pods, boil them in 2 cups of the water 10 minutes, mash, and strain the sour liquid. Discard seeds and skins.
- 2
In a pot, combine remaining water, tamarind liquid, onion, tomato, and fish sauce. Bring to a boil.
- 3
Add gabi and labanos. Simmer 12 minutes until the gabi is almost tender.
- 4
Add bangus steaks, sitaw, okra, and siling haba. Simmer 8 to 10 minutes until the fish is just cooked.
- 5
Add kangkong. Cook 1 minute until wilted. Taste: the broth should be sour and salty. Add patis or a squeeze of calamansi if needed.
- 6
Serve immediately with rice and sawsawan on the side.
Kitchen Timer · 20 min prep first
35:00
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