Sinigang na Bangus

What is Sinigang na Bangus

Sinigang na Bangus is a sort of fish soup with a sour clear liquid. This recipe is simple, but it is my favorite of all the variations that I have tried. My family enjoys it as well because it is both simple and delicious. The fresh taste of the fish is perfectly matched by the warm sour broth.

If you’re just starting out in the kitchen, this recipe is a great place to start. It’s not difficult to make, and the step-by-step instructions below, as well as our cooking video, should help. Here are some pointers for newcomers. Make sure to use the freshest bangus you can find. It will also be wonderful to have all of the fresh vegetables recommended in the recipe. Crisp vegetables are my preference. To keep the color and texture of them, try not to overcook them.

The best way to consume sinigang na bangus is with hot rice. I also like it with fish sauce as a flavor. Simply pour some fish sauce into a saucer and sprinkle with a few chili pepper slices. Yummy!

Origin of Sinigang Recipe

Sinigang is a nominalized variant of the Tagalog verb sigang, which means “to stew,” and signifies “stewed.” The similar sour stews and soups found in the Visayas and Mindanao (like linarang) are viewed as different foods and differ in the ingredients utilized because sinigang, while available countrywide, is seen as having Tagalog cultural roots. For the dish, fish sauce is a typical dipping sauce.

Sinigang na Bangus

A soup or stew from the Philippines known as sinigang na bangus is distinguished by its sour and flavorful flavor. It can employ different sour fruits and leaves as the souring ingredient, but tamarind (Filipino: sampalok) is the one most frequently linked to it. It is one of the more well-known Filipino foods.
Course Fish,
Cuisine Filipino
Keyword Beef Recipe, Beef, Filipino Recipe,Asian Recipe,Broth, Beef Shanks Recipe, Fish Recipe, Maasim,, Sabaw,, Sampalok,, Soup Recipe,, Sour,, Tamarind,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 People


  • 1 Cooking Pot
  • 1 Sharp Knife
  • 1 Serving Bowl
  • 1 Chopping Board
  • 1 Gas Stove or any Lutoan
  • 1 Large Plate
  • 1 Laddle


  • 2 lbs. bangus milkfish, cleaned and sliced
  • 2 25g pack Maggi Magic Sinigang sa Sampaloc Mix (Original)
  • 1 bunch fresh kangkong leaves
  • 12 pieces sitaw snake beans, cut into 2 inch pieces
  •  8 pieces okra
  • 2 pieces long green pepper siling pansigang
  • 1 medium tomato wedged
  • 1 medium yellow onion wedged
  • 2 ½ tablespoons fish sauce
  • ¼ teaspoon ground black pepper
  • 2 quarts water


  • In the Cooking Pot Pour water into it.
    2 quarts water
  • Add the tomato and onion let boil for a minute.
    1 medium tomato wedged, 1 medium yellow onion wedged
  • Put bangus in. For 8 to 12 minutes at medium heat, cook with the lid on.
    2 lbs. bangus milkfish, cleaned and sliced
  • Maggi Magic Sinigang sa Sampaloc Mix should be added. Stir. For two minutes, cook.
    2 25g pack Maggi Magic Sinigang sa Sampaloc Mix (Original)
  • Place the pot with the long green pepper inside. Add okra and snake beans. Stir. Cook for 5 to 7 minutes with a cover on.
    12 pieces sitaw snake beans, cut into 2 inch pieces, 2 pieces long green pepper siling pansigang,  8 pieces okra
  • Add fish sauce and ground black pepper. Stir.
    2 ½ tablespoons fish sauce, ¼ teaspoon ground black pepper
  • Fill the pot with the kangkong leaves. Turn off the heat and cover the saucepan. Give it five minutes to sit.
    1 bunch fresh kangkong leaves
  • Transfer to a serving bowl. Serve.

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One Comment

  1. How do you feel about our blog?

    You really make it seem so easy with your presentation but I find this matter to be actually something which I think I would never understand. It seems too complex and extremely broad for me. I am looking forward for your next post, I’ll try to get the hang of it!

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