Sinigang na Bangus sa Bayabas

A heritage Filipino sour soup featuring tender milkfish (bangus) steaks simmered in a fragrant, naturally sweet and tangy ripe guava broth by TechieMomintheKitchen.

Sinigang na Bangus sa Bayabas by TechieMomintheKitchen
Sinigang na Bangus sa Bayabas AI food photography featuring tender milkfish steaks in fragrant golden guava broth with kangkong.
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
DIFFICULTY Easy
CUISINE Filipino
DIETARY INFO
Gluten-Free +1 more

Sinigang na Bangus sa Bayabas is an iconic heirloom Filipino sour soup that celebrates the gentle, floral tang of ripe guavas (bayabas) paired with succulent milkfish steaks.

Shared by TechieMomintheKitchen, this traditional dish is cherished across Bulacan, Pampanga, and Central Luzon. Unlike tamarind-based sinigang which delivers a sharp sour punch, guava broth yields a subtle, mellow tartness with a fragrant, soothing aroma that lets the natural sweetness of fresh bangus shine.

Chef's Secret for Guava Sinigang: Pick ripe guavas with yellow, slightly yielding skin rather than firm green ones. Simmering them until soft and gently pressing them with the back of a ladle coaxes out the luscious natural pectin and fragrant sweetness into the broth.

Pro Tips for the Best Guava Sinigang

  • Selecting Your Guavas: Native Philippine guavas (bayabas) provide the most authentic fragrance. If they are small, use 6 to 8 pieces; if larger, 4 to 6 pieces will flavor the broth nicely.
  • Optional Tamarind Accent: If your guavas are on the sweeter side and you crave a sharper sour tang, adding half a sachet of sinigang mix or a squeeze of calamansi creates the ideal sour-sweet harmony.
  • Handle Fish with Care: Milkfish steaks become tender quickly. Never boil vigorously once the fish is added, as the delicious belly portion can detach from the bones.

Ingredients

Servings: 4
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Fresh Fish & Guava Souring Base
  • 1 Fish
  • 4 to 6
  • 2 to 3
  • 1
Aromatics & Seasoning
  • 1
    Substitutes for Yellow Onion:
    White Onion Ratio: 1:1
    Red Onion Ratio: 1:1
    Shallots Ratio: 3 shallots = 1 medium onion
  • 2
    Substitutes for Fresh Tomato:
    Canned Diced Tomatoes Ratio: 1:1
  • To taste
Fresh Vegetables
  • 1 bunch
  • 1
  • 1 to 2

Watch How to Make It

Cook Mode: Sinigang na Bangus sa Bayabas
Cooking Progress Step 1 of 5
Step 1

1. Boil Aromatics

In a pot, add water (or fish broth), quartered onions, and quartered tomatoes. Bring to a boil and let it simmer for 5 to 10 minutes until the tomatoes soften and release their pink juices.
CHEF'S TIP / PRO NOTE

Gentle simmering allows the tomato juices to infuse the base water before adding the fruit.

Step Timer
08:00
Step 2

2. Simmer Guavas and Radish

Add the sliced radish and quartered ripe guavas into the pot. Simmer gently for 10 to 15 minutes until the guavas become soft and mushy, releasing their delicate sweetness and aromatic tartness. (Stir in a sachet of sinigang mix if you prefer higher acidity).
CHEF'S TIP / PRO NOTE

Use very ripe guavas with yellow skin for the sweetest fragrance and best natural souring properties.

Step Timer
12:00
Step 3

3. Poach the Milkfish (Bangus)

Carefully lay the milkfish slices into the simmering broth. Cook for 8 to 10 minutes until the fish is opaque and thoroughly cooked. Avoid stirring vigorously so the delicate bangus steaks do not break apart.
CHEF'S TIP / PRO NOTE

Fresh bangus cooks quickly in hot fruit broth; keeping the heat at a gentle simmer preserves the belly fat and tender flesh.

Step Timer
09:00
Step 4

4. Add Chilies and Wilt Greens

Add the whole long green chili peppers and the fresh kangkong leaves and tender stalks. Simmer for 1 to 2 minutes just until the greens wilt into the broth.
CHEF'S TIP / PRO NOTE

Kangkong wilts rapidly; taking it off heat right as it wilts keeps the leaves bright green.

Step Timer
02:00
Step 5

5. Season and Serve

Season with fish sauce (patis) or sea salt to taste. Ladle into warm soup bowls and serve piping hot with steamed rice.
CHEF'S TIP / PRO NOTE

The unique guava aroma pairs beautifully with a spicy patis-calamansi dipping sauce!

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Directions

1

Step 1: Boil Aromatics

In a pot, add water (or fish broth), quartered onions, and quartered tomatoes. Bring to a boil and let it simmer for 5 to 10 minutes until the tomatoes soften and release their pink juices.

08:00
CHEF'S TIP / PRO NOTE
PRO TIP

Gentle simmering allows the tomato juices to infuse the base water before adding the fruit.

2

Step 2: Simmer Guavas and Radish

Add the sliced radish and quartered ripe guavas into the pot. Simmer gently for 10 to 15 minutes until the guavas become soft and mushy, releasing their delicate sweetness and aromatic tartness. (Stir in a sachet of sinigang mix if you prefer higher acidity).

12:00
CHEF'S TIP / PRO NOTE
PRO TIP

Use very ripe guavas with yellow skin for the sweetest fragrance and best natural souring properties.

3

Step 3: Poach the Milkfish (Bangus)

Carefully lay the milkfish slices into the simmering broth. Cook for 8 to 10 minutes until the fish is opaque and thoroughly cooked. Avoid stirring vigorously so the delicate bangus steaks do not break apart.

09:00
CHEF'S TIP / PRO NOTE
PRO TIP

Fresh bangus cooks quickly in hot fruit broth; keeping the heat at a gentle simmer preserves the belly fat and tender flesh.

4

Step 4: Add Chilies and Wilt Greens

Add the whole long green chili peppers and the fresh kangkong leaves and tender stalks. Simmer for 1 to 2 minutes just until the greens wilt into the broth.

02:00
CHEF'S TIP / PRO NOTE
PRO TIP

Kangkong wilts rapidly; taking it off heat right as it wilts keeps the leaves bright green.

5

Step 5: Season and Serve

Season with fish sauce (patis) or sea salt to taste. Ladle into warm soup bowls and serve piping hot with steamed rice.

CHEF'S TIP / PRO NOTE
PRO TIP

The unique guava aroma pairs beautifully with a spicy patis-calamansi dipping sauce!

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Credit & Sources

Recipe Credit
TechieMomintheKitchen
Video Source
How To Cook Sinigang na Bangus sa Bayabas | Filipino Dish — YouTube
About the Recipe Publisher
TechieMomintheKitchen is a passionate Filipino home cook and digital content creator dedicated to sharing easy-to-follow, authentic Filipino recipes, comfort food favorites, and practical kitchen tips for everyday family cooking.
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Chef Carlo
Chef Carlo

I’m a passionate home cook who loves turning fresh ingredients into delicious, memorable meals. I curate recipes and share them on Recipinboard, bringing together inspiring dishes, flavors, and ideas for fellow food lovers. I believe great food brings people together, and I’m always exploring new recipes, techniques, and flavors to make every meal special.

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