Sinigang na Bangus Recipe: Filipino Sour Fish Soup

Sinigang na bangus is a Filipino sour soup made with milkfish, vegetables, and a tangy tamarind broth, usually served hot with rice. The mild fish balances the tart soup, while adding the bangus near the end helps keep it tender; souring agents and vegetables vary by household and region.

Ingredients

1 whole bangus (milkfish), about 2 lb (900 g), cleaned and cut crosswise into 4 steaks; ask the fishmonger to remove the scales and innards
8 cups (1.9 L) water
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
2 medium tomatoes, about 10 oz (280 g), quartered
1 packet sinigang sa sampalok seasoning, about 1.4 oz (40 g), or 3 tablespoons (45 g) tamarind concentrate; use the package amount if its size differs
1 tablespoon (15 ml) fish sauce, plus more to taste
1 small daikon radish, about 8 oz (225 g), peeled and sliced into ½-inch (1.3 cm) rounds
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
6 oz (170 g) long beans, cut into 2-inch (5 cm) lengths
1 green finger chili, whole, optional
3 cups (90 g) fresh water spinach (kangkong), tough stems trimmed; substitute baby spinach if needed
½ teaspoon (2.5 g) fine salt, or as needed

Instructions

Rinse the fish briefly under cold running water and pat it dry. Check that it is scaled and gutted, and remove any remaining dark bloodline if desired. Cut the steaks evenly so they cook at about the same rate. Wash and cut the vegetables while keeping the fish separate from ready-to-eat ingredients.
Pour the water into a large pot and add the onion and tomatoes. Bring to a boil over medium-high heat, then reduce to a steady simmer for 8 minutes, lightly pressing the tomatoes with a spoon to release their juices.
Stir in the sinigang seasoning or tamarind concentrate and the fish sauce. Add the daikon and simmer for 6 minutes, until it is beginning to soften but is not falling apart. If using a seasoning packet, taste the broth before adding salt because many packets already contain salt.
Add the eggplant, long beans, and whole chili, if using. Simmer for 4 minutes. Add the bangus steaks carefully and keep the broth at a gentle simmer rather than a hard boil, which can break up the fish.
Cook the fish for about 6–8 minutes, depending on the thickness of the steaks. Check the thickest part with a food thermometer, avoiding the bone: USDA FSIS says fish should reach a safe minimum internal temperature of 145°F (63°C). The flesh should also look opaque and separate easily with a fork. If it has not reached temperature, simmer briefly and check again.
Stir in the water spinach and cook for 1–2 minutes, just until wilted. Taste the broth and adjust with more fish sauce for savory depth, salt if needed, or a little extra tamarind for a sharper sourness. Serve promptly, lifting the fish gently so the steaks stay intact.

Tips

Use fresh or properly thawed fish. If using frozen bangus, thaw it in the refrigerator, not on the counter, and drain it well before cooking. Keep raw fish and its utensils separate from cooked food.
Keep the broth at a gentle simmer. A rolling boil can make the fish break apart and soften the vegetables too much. Add the fish only after the firm vegetables have had time to cook.
Adjust sourness gradually. Tamarind concentrates and seasoning packets differ in strength and saltiness. Start with the amount listed, taste the broth, and add more in small increments.
Substitute thoughtfully. Baby spinach can stand in for water spinach, though it is softer and less earthy. If you cannot find tamarind concentrate or sinigang mix, bottled unsweetened tamarind pulp extract works; lime juice can add acidity in a pinch, but gives the broth a citrus flavor rather than tamarind’s rounded sourness.

Serving Suggestions

Serve sinigang na bangus hot in individual bowls, with plenty of broth and a mix of fish and vegetables in each. Steamed white rice is the classic accompaniment: eat the soup and fish alongside the rice, or spoon a little broth over it. A small dish of fish sauce with sliced chili lets diners add extra salty heat at the table. Because the broth is already seasoned, keep side dishes simple, such as plain rice or sliced fresh vegetables.

Variations

For a richer, more pronounced sour broth, use fresh tamarind pulp simmered in water, then strain it before adding the extract to the pot. Fresh sampalok can be hard to find; prepared tamarind concentrate is convenient, while sinigang seasoning mix is the easiest substitute and often includes salt and flavorings. Calamansi or lime may brighten the finished soup, but neither tastes exactly like tamarind.

Vegetables are flexible. Add okra with the eggplant, or use bok choy in place of water spinach. For a milder bowl, omit the chili; for more heat, serve sliced chili on the side. You can also use bangus belly cuts instead of steaks, but check them carefully for bones and use the same temperature standard. Keep the fish quantity similar so the broth-to-fish balance remains pleasant.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, dividing it into shallow airtight containers so it cools promptly. Keep it refrigerated at 40°F (4°C) or below and use within 3–4 days. The fish and vegetables will soften during storage, so the leftovers will not have quite the same texture as freshly made soup.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring the broth gently and turning the fish carefully. Bring leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated reheating and cooling. Freeze leftovers in airtight containers for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). The vegetables may become softer after freezing.

Frequently Asked Questions

Can I use frozen bangus?
Yes. Thaw it in the refrigerator, remove excess water with paper towels, and cook it according to the recipe. Frozen fish may release a little more liquid, so season the broth after it has simmered and avoid adding extra salt too early.

How do I keep bangus from falling apart?
Cut evenly sized steaks, add them only after the vegetables have started to soften, and keep the soup at a gentle simmer. Avoid stirring once the fish is in the pot; move the steaks with a wide spoon only when necessary.

Can I make sinigang na bangus without sinigang mix?
Yes. Use tamarind concentrate or strained extract from fresh tamarind, adding it gradually and tasting as you go. The exact quantity varies by product and preference. A squeeze of lime can provide acidity, but it makes a more citrus-forward broth.

How can I tell when the fish is done?
Check the thickest piece with a food thermometer; it should reach 145°F (63°C), the USDA FSIS safe minimum for fish. At that point, the flesh should be opaque and separate easily. Do not rely on cooking time alone, since steak thickness and starting temperature vary.

Can I prepare the broth ahead?
Yes. Make the broth with the onion, tomato, tamarind, and firm vegetables, then cool and refrigerate it within 2 hours. Add the fish and water spinach when reheating so they do not overcook. Reheat the finished soup to 165°F (74°C).

Is bangus bony?
Yes. Milkfish has many fine bones, even when cut into steaks. Eat carefully, especially when serving children, and consider boneless bangus portions if available; still check each piece for bones before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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