I know most of you already know how to make this delicious dish! I just made this for my son, and i decided to document it just in case someone didn’t know how to make it.
First off, my protein of choice for sinigang is bangus. I love bangus. You can use pork ribs (make sure to soften meat before adding the rest of the ingredients), prawns, lapu-lapu, chicken and even beef ribs. Our dear family friends even use tinapang banugs! Yes! the ones you find in the frozen section of your grocery. At first I thought it would be weird, but as I continued to eat it, it tasted better after every bite! Try it out. It’s deeeelish!
Simple and easy Bangus Sinigang at home.
Place hugas bigas (rice wash, or you can use water) in a pot. Add onions and tomatoes. Bring to a boil and cook until softened. When softened, add sliced radishes and season with salt. Let boil until slightly cooked. (make sure not to over cook it)
*** Mix/Stir gently so you don’t break the fish.
Sinigang na Bangus
450 grams boneless bangus belly (milkfish)
2 tomatoes, cut into wedges
1 onions, cut into wedges
100 grams kangkong (water spinach)
100 grams sitaw (long beans)
100 grams daikon radish, cut into rounds
1-2 long green chilies
1 package sinigang mix
4 ½ cups hugas bigas (water from washing the rice, or water)
to taste salt
fish sauce (optional)
- In a stockpot, add hugas bigas (or water), tomatoes, and onions and bring to a boil. Boil for about 5 minutes.
- Add radish and cook for 5 minutes. Add long beans and cook for another 2 minutes. Add green chilies.
- Add bangus and cook until they are cooked through. Add sinigang mix, fish sauce and kangkong. Serve with rice.
You may substitute pork ribs, fish and chicken for this dish.
“Food nourishes the body as God’s word nourishes the soul”