There’s something really unique about that first spoonful of Sinigang stew. You get the simultaneous feeling of warmth and a pleasant acidity that takes some getting used to. But once your taste buds warm to that delicious tamarind flavor, you’ll find yourself reaching for more and more until you finally swallow…
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Published: 8.4.23
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There’s something really unique about that first spoonful of Sinigang stew. You get the simultaneous feeling of warmth and a pleasant acidity that takes some getting used to. But once your taste buds warm to that delicious tamarind flavor, you’ll find yourself reaching for more and more until you’ve finally swallowed everything in your bowl. But don’t let me paint you that picture and instead, learn how to cook Sinigang na bangus yourself!
Tons of Pinoys really bother to recommend this dish for its unique flavor. Not to mention it’s really good for you, making it the perfect meal for sick days or colder times of the year when you need something to warm you up inside. While the version with bangus is probably the most popular, there are a few others worth checking out!
versions of Sinigang
Sinigang Na Hipon
Imagine your favorite tamarind stew but with the appealing, subtle flavor of soft shrimp. Sinigang Na Hipon is definitely a twist on the classic recipe that rivals the original. The fresh shrimp go perfectly with our rich broth. And the hipon’s head has a lot of flavor that makes the dish even more lively.
Sinigang Na Lechon
Most Filipinos know Pork Sinigang. It creates an even heartier and far meatier version of our Sinigang. But I decided to try this with Lechon as well, and I can now tell you that this is definitely a must-try variant. With a rich, juicy flavor, the lechon tastes perfect with your leafy greens and tomatoes soaked in a flavorful broth. I find this to be one of the best ways to use up leftover lechon after a family reunion.
Salmon Sinigang
Most Filipinos know Pork Sinigang. It creates an even heartier and far meatier version of our Sinigang. But I decided to try this with Lechon as well, and I can now tell you that this is definitely a must-try variant. With a rich, juicy flavor, the lechon tastes perfect with your leafy greens and tomatoes soaked in a flavorful broth. I find this to be one of the best ways to use up leftover lechon after a family reunion.
Now, if you like your Bangus Sinigang a little crunchier, you can always fry the fish. Otherwise, you can eat it as normal with well-cooked, soft bangus. I’m going to teach you how to make both in this recipe! Come and try one of the two!
How to cook Sinigang na Bangus
Normal sini gear
Prepare tomatoes and onion
First, boil 1 liter of water in a saucepan and then add your 3 quartered tomatoes and 2 onions, also quartered. Let this cook for a good 2 to 3 minutes.
It’s time to integrate our 2 pounds. by Bangus. Make sure you have cleaned and sliced these properly before adding them. Also throw in your 23 grams of Knorr Sinigang sa Sampaloc with miso. Let this simmer for 18 to 20 minutes.
Toss in your 8 cleaned okra, 3 long green peppers, 4 ounces of radish that you sliced, and 12 green beans that were cut to 2 inch lengths. Cook the whole thing for 5 minutes. Then season your sinigang with some fish sauce and ground black pepper. Feel free to add as much as you like. Then work in 1 bunch of mustard leaves and cook for another 2 minutes.
Fried Bangus SiniganG
Rub salt all over your 2 pounds. of bangus that you have cleaned and sliced. Then put 4 tablespoons of cooking oil in a pan and let it get hot. After that, add your bangus and fry each side until both turn golden brown. Transfer this to a clean plate and set it aside for now.
Prepare the stew with bangus
Fry your 4 quartered tomatoes and 2 quartered onions in the remaining oil. Then add your fried bangus to the mixture and pour 1 liter of water into the pot. Let this continue to cook. Add 23 grams of Knorr Sinigang sa Sampaloc with miso to the pot and simmer for 10 minutes
We can now add our 8 cleaned okra, 12 green beans cut to 2 inch lengths and 2 long green peppers to the stew. Season to taste with fish sauce and ground black pepper. Then add 1 bunch of kangkong leaves so we can cook everything 1 minute longer. And you can just transfer everything into serving bowls before enjoying while it’s perfectly hot!
Do you have any questions about this recipe? Just comment them below!
Did you do this? If you take a picture, please tag us on Instagram at @panlasangpinoy or with the hashtag #panlasangpinoy so we can see your creations!
How to cook Sinigang na Bangus
Ingredients
Regular Ingredients for Bangu’s Sinigang:
Fried Bangus Sinigang Ingredients:
instructions
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Make the normal sinigang by boiling 1 liter of water in a saucepan. Add tomatoes and onions. Cook for 2 to 3 minutes. Add the bangus and knorr sinigang sa sampaloc with miso. Simmer for 18 to 20 minutes. Add okra, daikon radish, long green peppers, and green beans. Continue cooking for 5 minutes. Season with fish sauce and ground black pepper. Add the mustard leaves and cook for 2 minutes. Serve hot.
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Start preparing the Fried Bangus Sinigang by rubbing the fish with salt. Heat the oil in a pan. Fry the fish on both sides until golden brown. Remove the fish and set aside. Sauté the onion and tomato in the remaining oil. Add the fried bangus and pour water into the saucepan. Let it cook. Add Knorr Sinigang sa Sampaloc with miso. Simmer for 10 minutes. Add okra, green beans and long green peppers. Season with fish sauce and ground black pepper. Add the kangkong leaves. Continue cooking for 1 minute. Serve hot.
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Share and enjoy!
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Nutritional Information
Calories: 3262kcal (163%) Carbohydrates: 118G (39%) Protein: 383G (766%) Fat: 136G (209%) Saturated Fatty Acids: 21G (105%) Polyunsaturated fat: 36G Monounsaturated fatty acids: 68G Trans fats: 0.2G Cholesterol: 1070mg (357%) Sodium: 6691mg (279%) Potassium: 10555mg (302%) Fiber: 37G (148%) Sugar: 59G (66%) Vitamin A: 16875ie (338%) Vitamin C: 263mg (319%) Calcium: 613mg (61%) Iron: 15mg (83%)