Ingredients:
- 1 Fishta Bangus head, cut into halves
- 6 cups water
- 1 medium tomato, quartered
- 1 small onion, quartered
- 1 pack (or 2 tbsp) sinigang mix (or fresh tamarind extract)
- 1 small radish, sliced
- 5-6 pcs okra
- 1 cup kangkong (water spinach)
- 1 small eggplant, sliced
- 1 small green chili (siling haba) (optional, for mild heat)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Fish sauce (optional, for extra umami)
Instructions:
- Boil the Broth – In a pot, bring water to a boil. Add tomatoes and onions, then simmer for 5 minutes until softened
- Add the Bangus Head – Gently place the bangus head in the pot. Cook for 8-10 minutes over medium heat.
- Flavor the Soup – Stir in the sinigang mix (or tamarind extract). Add salt, black pepper, and fish sauce (if using).
- Add Vegetables – Put in radish, okra, and eggplant. Simmer for another 5 minutes until veggies are tender.
- Final Touch – Add kangkong and green chili. Let it cook for 1 more minute, then turn off the heat.
- Serve & Enjoy – Serve hot with steamed rice and fish sauce on the side.
#SinigangNaBangus #FilipinoSinigang #BangusRecipe
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