Sinigang na Bangus: Milkfish Tamarind Soup
Recipe Guy
Filipino sour soup | Bangus | Fish dinner
Rich bangus belly and sour tamarind broth make a particularly good pair. Here, the vegetables do most of their cooking before the milkfish goes in, so the fish can stay in generous pieces instead of disappearing into the soup.
Why make it: This version gives boneless bangus, frozen belly, and fillet options so U.S. cooks can make the soup without wrestling a whole fish.
Fresh From the Kitchen
![Sinigang na Bangus: Milkfish Tamarind Soup - Sinigang (na Bangus sa Biyabas) is the Filipino National dish ( Category:National dish of the Philippines ) taken ]].](https://www.filipinoamericancooking.com/wp-content/uploads/2026/06/bd9ef5b1ffa165-Sinigang_na_Bangus_sa_Biyabas_02.jpg)
About This Recipe
Onion and tomatoes build the broth before daikon, eggplant, and okra join it in stages. That head start matters: daikon needs more time than the delicate fish, and the greens need the least time of all.
Bangus belly or boneless milkfish pieces are both listed options. Settle the broth's sourness before sliding them into the pot, when stirring is still easy. Afterward, a gentle simmer and careful ladling preserve the pieces while the last handfuls of greens wilt around them.
Cooking Notes
- Cut the daikon into slices of similar thickness. It should already be partly tender before the tamarind and remaining vegetables go in, preventing a last-minute wait with cooked fish in the pot.
- Slide the bangus into the broth close to the surface rather than dropping it from above. Once it is in, move the pot gently instead of stirring vigorously through the pieces.
Ingredient Notes
For the fish
Frozen bangus belly or boneless milkfish from a Filipino market is the easiest route. Other firm fish fillets work, but the flavor changes.
For the broth
Keep the simmer gentle after the fish goes in so the pieces stay intact.
Sinigang na Bangus Recipe
This version gives boneless bangus, frozen belly, and fillet options so U.S. cooks can make the soup without wrestling a whole fish.
Shopping List
- bangus belly or boneless milkfish
- tamarind soup mix or pulp
- tomatoes
- onion
- daikon radish
- eggplant
- okra
- mustard greens or spinach
- fish sauce
- rice
Ingredients
Broth
- 7 cups water
- 1 onion, sliced
- 3 tomatoes, quartered
- 2 tablespoons fish sauce
- 1 packet tamarind soup mix, or tamarind pulp to taste
Fish and Vegetables
- 1 1/2 pounds bangus belly or boneless milkfish pieces
- 1 cup sliced daikon radish
- 1 Asian eggplant, sliced
- 8 okra pods
- 3 cups mustard greens, spinach, or kangkong
For Serving
- Steamed rice
- Fish sauce with chile
- Calamansi wedges, optional
Instructions
- Simmer water, onion, tomatoes, and fish sauce until the tomatoes soften.
- Add daikon and cook until partly tender.
- Stir in tamarind mix or pulp and taste for the sour level you want.
- Add eggplant and okra and simmer until almost tender.
- Lower the heat and slide in the bangus pieces.
- Simmer gently until the fish is just cooked through and flakes easily.
- Add greens at the end and let them wilt in the hot broth.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Sinigang na Bangus
- Use gentle heat: A rolling boil can break the fish apart.
- Choose belly for richness: Bangus belly stands up beautifully to sour broth.
- Season before the fish: It is easier to adjust the broth before delicate pieces go in.
- Serve right away: Fish sinigang is best before the greens and fish overcook.
How To Serve And Store
Serve hot with rice and fish sauce on the side. Refrigerate leftovers for up to 2 days and reheat slowly.
Common Questions
Can I use salmon or tilapia?
Yes. Salmon gives richness; tilapia is milder and more delicate.
Is boneless bangus really boneless?
Most packages are deboned, but still eat carefully because small bones can remain.
Can I add miso?
Yes, some versions use miso for a deeper broth.
Can I skip okra?
Yes. Add more eggplant, radish, or greens instead.
How do I keep bangus from breaking apart in sinigang?
Finish most of the vegetable cooking first and lower the heat before adding fish. Keep the broth at a gentle simmer, avoid repeated stirring, and use a wide spoon when serving each piece.
How can I tell whether the milkfish is cooked?
Check the thickest portion for 145 F with a food thermometer. The flesh should also lose its translucency and separate easily; do not keep simmering merely to soften vegetables that went in too late.
Do you like bangus sinigang with belly pieces, whole steaks, or boneless fillets? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
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