Find comfort in Sinigang na Bangus’ tangy and umami goodness

Sinigang, a sour Filipino stew, is the ultimate comfort dish. It’s tangy and savory goodness would leave you begging for more extra rice! Sinigang is known for its distinct sourness since it’s a tamarind-based soup. The tamarind can be switched with kamias, green mangoes, and guava to make you go asim-kilig!

There’s no authentic way to cook Sinigang. It is a dish that can be customized, making it more enjoyable to satisfy every Filipinos’ sour craving.

A mouthwatering ulam doesn’t need too many ingredients to be good. Just pick the freshest vegetables for crunch and a juicy bangus to counter its’ tangy taste. Cooking Sinigang is easy to do, so try this lip-smacking recipe for your lunch or dinner!

Sinigang na Bangus


1-large Sarangani Bay Deboned Milkfish, Unseasoned, slicing into serving pieces                                                              

250 g fresh tamarind, washed (sampaloc)
6 cups water
1 medium onion, quartered
1/2 cup sliced white radish (labanos)
5 pieces okra,sliced
1 cup snake beans (sitaw), cut into 2 inch lengths
1 bunch kangkong (leaves and soft stems only)
2 green long sili
2 tablespoons patis


1. In a small saucepan, place 1 1/2 cups of water, add tamarind and put into a boil. Cook until tamarind is soft. Set aside to cool. Using back of a fork, mashed the tamarind to extract juice from the pulp. Strain juice and reserve.
2. Boil remaining water in a pot with onion and tomatoes. Add tamarind juice, radish, okra and snake beans. Cover and cook for 2 minutes.
3. Add milkfish, sili and patis. Cover and cook for another 3 minutes over medium high heat. Add kangkong, cover and remove from heat. Makes 4-6 servings.