There is something truly unique about that first spoonful of sinigang stew. You get the simultaneous sensation of warmth, and a pleasant sourness that might take time adjusting to. But once your taste buds have warmed up to that delicious tamarind flavor, you will find yourself reaching for more and more until you eventually gulp…
Published: 4/8/23
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There is something truly unique about that first spoonful of sinigang stew. You get the simultaneous sensation of warmth, and a pleasant sourness that might take time adjusting to. But once your taste buds have warmed up to that delicious tamarind flavor, you will find yourself reaching for more and more until you eventually gulp down everything in your bowl. But don’t let me paint this picture for you, and instead, learn how to cook sinigang na bangus, yourself!
Tons of Pinoys really make the effort to recommend this dish because of its one of a kind taste. Not to mention, it is actually really good for you, making it the perfect food for sick days, or colder seasons when you want something to warm you up inside. Although the version with bangus is probably the most popular, there are several 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 variation of the classic recipe that gives the original a run for its money. The fresh shrimp goes perfectly with our rich broth. And the head of the hipon has a ton of flavor that helps liven up the dish even more.
Sinigang Na Lechon
Most Filipinos would be familiar with Pork Sinigang. It creates an even heartier, and far meatier version of our sinigang. But I decided to try this out with lechon too, and I can tell you now this is definitely a must-try variation. 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 utilize leftovers of lechon after a family gathering.
Salmon Sinigang
Most Filipinos would be familiar with Pork Sinigang. It creates an even heartier, and far meatier version of our sinigang. But I decided to try this out with lechon too, and I can tell you now this is definitely a must-try variation. 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 utilize leftovers of lechon after a family gathering.
Now if you prefer your bangus sinigang a bit on the crispier side, you could always choose to fry the fish. Otherwise, you can have it the regular way with well-cooked, soft bangus. I will teach you how to make both in this recipe! Come and try either one out!
How to Cook Sinigang na Bangus
Regular Sinigang
Preparing the tomatoes and onion
First, boil 1 quart of water in a cooking pot, and then put your 3 tomatoes that are quartered, and 2 onions that are also quartered inside. Let this cook for a good 2 to 3 minutes.
It is time to incorporate our 2 lbs. of bangus. Make sure you have cleaned and sliced this properly before adding it. Also put your 23 grams of Knorr Sinigang sa Sampaloc with Miso inside. Let this simmer for 18 to 20 minutes.
Place your 8 cleaned okras, 3 long green peppers, 4 ounces of daikon radish you’ve sliced, and 12 string beans that are cut to be 2 inches long inside. Cook this all up 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 integrate 1 bunch of mustard leaves, and cook everything for 2 minutes more.
Fried Bangus Sinigang
Rub salt all over your 2 lbs. of bangus that you have cleaned and sliced. Then put 4 tablespoons of cooking oil in a pan, and let this get hot. Afterwards, add your bangus, and fry each side until both turn golden brown. Transfer this to a clean plate, and set it aside for now.
Making the stew with bangus
Sauté your 4 tomatoes that are quartered, as well as 2 onions that are quartered in the oil you have left. Then incorporate your fried bangus into the mix, and pour 1 quart of water into the pot. Proceed to let this boil. Put your 23 grams of Knorr Sinigang sa Sampaloc with Miso in the pot too, and simmer for 10 minutes
We can now place our 8 cleaned okras, 12 string beans cut in 2-inch length, and 2 long green peppers in the stew. Sprinkle in fish sauce and ground black pepper to taste. Then add 1 bunch of kangkong leaves so we can cook everything for 1 minute more. And you can just transfer everything to serving bowls before having this while it is perfectly hot!
Got any questions on this recipe? Just comment these below!
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How to Cook Sinigang na Bangus
Ingredients
Regular bangus sinigang ingredients:
Fried bangus sinigang ingrediets:
Instructions
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Make the regular sinigang by boiling 1 quart of water in a cooking pot. Add tomatoes and onions. Cook for 2 to 3 minutes. Add the bangus and Knorr Sinigang sa Sampaloc with Miso. Simmer it for 18 to 20 minutes. Add okra, daikon radish, long green pepper, and string 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 making the fried bangus sinigang by rubbing salt all over the fish. Heat the oil in a pan. Fry both sides of the fish until it turns golden brown. Remove the fish and set it aside. Saute onion and tomato in the remaining oil. Add the fried bangus and pour water into the pot. Let it boil. Add Knorr Sinigang sa Sampaloc with Miso. Simmer for 10 minutes. Add okra, string 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!
Video
Nutrition Information
Calories: 3262kcal (163%) Carbohydrates: 118g (39%) Protein: 383g (766%) Fat: 136g (209%) Saturated Fat: 21g (105%) Polyunsaturated Fat: 36g Monounsaturated Fat: 68g Trans Fat: 0.2g Cholesterol: 1070mg (357%) Sodium: 6691mg (279%) Potassium: 10555mg (302%) Fiber: 37g (148%) Sugar: 59g (66%) Vitamin A: 16875IU (338%) Vitamin C: 263mg (319%) Calcium: 613mg (61%) Iron: 15mg (83%)
