Sinigang na Boneless Bangus (Milkfish in Tamarind Soup)

Sinigang na Bangus is a classic Filipino soup dish that’s tangy, savory, and perfect for any occasion. Made with fresh milkfish (bangus), vegetables, and tamarind broth, this dish is sure to be a crowd-pleaser.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Servings: 4

Nutritional value (per serving):

• Calories: 190 kcal
• Fat: 5 g
• Carbohydrates: 16 g
• Protein: 22 g

Ingredients:

• 2 medium-sized milkfish (preferably boneless bangus), sliced into serving pieces
• 1 medium-sized onion, chopped
• 2 medium-sized tomatoes, chopped
• 1 bunch of kangkong (water spinach), leaves and stems separated
• 1 medium-sized radish, sliced
• 1 medium-sized eggplant, sliced
• 4-5 pieces okra, sliced diagonally
• 1 pack of tamarind powder for 1 liter soup (around 22 grams)
• 4 cups water
• 4 siling haba (long green chili peppers)
• 1 tbsp fish sauce
• Salt to taste

Instructions:

1. In a large pot, sauté onions and tomatoes until soft and fragrant.
2. Add the sliced bangus to the pot and pour water. Bring to a boil and let it simmer for 10 minutes.
3. Add the tamarind powder to the pot and stir until it is fully dissolved.
4. Add the sliced radish, eggplant, and okra to the pot and let it cook for 5-7 minutes or until they are tender.
5. Add the kangkong stems and let them cook for another 2 minutes.
6. Add the kangkong leaves and siling haba and cook for another minute.
7. Season with fish sauce and salt. Simmer for 2-3 minutes.
8. Serve hot with rice.

This sinigang na bangus recipe is a nutritious and flavorful way to enjoy a classic Filipino dish. The tangy and savory soup paired with the fresh and tender bangus, vegetables, and spicy siling haba makes for a satisfying and hearty meal. Give this recipe a try and enjoy the taste of home cooking.