Name: Sinigang na Bangus: A Bowl of Comfort
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 5 servings
Cuisine: Filipino
Ingredients: 1 large Bangus (milkfish), sliced into serving pieces; Salt, for seasoning the fish; Cooking oil, for lightly frying; 1 thumb ginger, sliced; 1 medium onion, chopped; 4 medium tomatoes, sliced into chunks; 4 to 5 cups rice water (or plain water); 1 bunch string beans (sitaw), cut into shorter pieces; 1 small white radish (labanos), sliced; 4 to 5 pieces okra, chopped; 1 small eggplant, sliced; 1 sachet Sinigang Mix (tamarind soup base); Fish sauce, to taste; 1 bunch kangkong (water spinach); 3 to 4 green chilies (siling pansigang), whole

A classic Filipino sour tamarind soup made with tender milkfish steaks, savory aromatics, kangkong, daikon radish, okra, and eggplant simmered in a tangy broth by Yummy Kitchen.

There is something incredibly soothing about a hot bowl of soup, especially when it packs a delightfully tangy punch. If you're looking to explore classic Filipino cuisine or just want a cozy, satisfying meal, it’s time to talk about Sinigang na Bangus.

The Perfect Balance of Sour and Savory

At the heart of this iconic dish is its signature broth. The distinct, lip-smacking taste comes from a souring agent—most traditionally, tamarind. This creates a uniquely tangy flavor profile that perfectly complements the fish and leaves you craving another spoonful.

As showcased in Yummy Kitchen's recipe tutorial, this wholesome meal brings together fresh bangus (milkfish) with an appetizing medley of country vegetables—including fresh kangkong (water spinach), string beans, radish, okra, and eggplant—simmered in an unmistakably comforting sour broth.

Chef's Secret: Lightly frying the bangus chunks for a few minutes before boiling prevents them from flaking apart into the broth, keeping your soup pristine and the fish beautifully intact!

Chef's Tips for the Best Sinigang

Fry the Fish First: Lightly frying the bangus before boiling it helps the fish hold its shape and prevents it from flaking apart and turning your soup mushy.
Use Rice Water: When washing your rice to cook alongside this meal, save the second or third wash (hugas bigas). Using rice water instead of plain water gives the broth a slightly thicker, silkier texture.
Don't Overcook the Veggies: Adding the vegetables in stages ensures that the harder vegetables cook completely while the leafy greens stay vibrant and crisp.
Control the Sourness: If you aren't sure how sour you like it, start by adding half of the Sinigang mix sachet. Taste the broth, and gradually add more until it reaches your desired tanginess.

A Classic for a Reason

Whether it’s a rainy evening or a Sunday family lunch, Sinigang na Bangus is the definition of comfort food. The combination of the flaky fish, vibrant vegetables, and that unmistakable sour broth—ideally served over a steaming bed of white rice—is simply unbeatable. Grab your pot, prep those veggies, and get ready to enjoy a bowl of pure, tangy comfort!

Cooking Progress Step 1 of 8

Step 1

1. Prep and fry the fish

Wash the milkfish, slice it into serving steaks, and rub the pieces gently with salt. Heat cooking oil in a pan over medium heat and lightly fry the fish chunks for a few minutes until they are half-cooked. Remove them from the pan and set them aside.

CHEF'S TIP / PRO NOTE

Lightly frying the bangus first helps the fish hold its shape and prevents it from flaking apart and turning your soup mushy.

Step Timer

05:00

Step 2

2. Sauté the aromatics

In the same pan, add the sliced ginger, chopped onion, and tomatoes. Sauté over medium heat until softened and fragrant.

CHEF'S TIP / PRO NOTE

Gently pressing the tomatoes with your cooking spoon helps release their flavorful natural juices.

Step Timer

03:00

Step 3

3. Build the broth

Pour in the 4 to 5 cups of rice water (or plain water). Cover the pot and wait for the broth to come to a rolling boil.

CHEF'S TIP / PRO NOTE

When washing your rice to cook alongside this meal, save the second or third wash (hugas bigas). Using rice water gives the broth a slightly thicker, silkier texture.

Step Timer

05:00

Step 4

4. Boil the hard vegetables

Once boiling, add the string beans (sitaw) and sliced radish (labanos). Let them cook for 5 minutes. Then, add the okra and eggplant and cook for 3 more minutes.

CHEF'S TIP / PRO NOTE

Adding the vegetables in stages ensures that the harder vegetables cook completely while the leafy greens stay vibrant and crisp.

Step Timer

08:00

Step 5

5. Season the soup

Stir in your Sinigang mix powder until well combined and dissolved. Add fish sauce to taste.

CHEF'S TIP / PRO NOTE

If you aren't sure how sour you like it, start by adding half of the Sinigang mix sachet. Taste the broth, and gradually add more until it reaches your desired tanginess.

Step Timer

02:00

Step 6

6. Bring it together

Gently drop the half-cooked bangus slices back into the simmering broth, making sure they are submerged.

CHEF'S TIP / PRO NOTE

Submerge the fish gently without vigorous stirring so the delicate pieces remain intact.

Step Timer

03:00

Step 7

7. Final touches

Add the kangkong leaves and stir very gently so you don't break the fish. Toss in the whole green chilies and let the whole pot cook for a final 3 to 5 minutes. Turn off the heat once all the ingredients are cooked.

CHEF'S TIP / PRO NOTE

Turn off the heat once the kangkong wilts slightly to preserve its vibrant green hue and fresh crisp bite.

Step Timer

04:00

Step 8

8. Serve and enjoy

Ladle the steaming Sinigang na Bangus into deep serving bowls with generous broth, fish, and veggies. Serve immediately with warm white rice and patis on the side.

CHEF'S TIP / PRO NOTE

A small dipping saucer of patis with crushed chili or calamansi makes the perfect accompaniment for the tender fish.

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