Sinigang na Bangus



Bangus or Milk fish is designated as the national fish of the Philippines. Like Tilapia, It is one of the most consumed fishpond raised species in the country. There is even a festival held for it.

Bangus is prepared for frying by butter flying it then marinating in garlic and vinegar. For more festive occasions it is deboned, stuffed then deep fried.

In this recipe, bangus is poached in a sour broth like in other sinigang recipes. The souring agent used here is ripe guava. It has a scent similar to freshly crushed basil leaf.

Bangus is a very bony fish. It has a lot of fine bones distributed in its flesh. I recommend buying smaller sized bangus for sinigang as they have smaller and finer bones.

Preparation time: 30 minutes
Cooking time: 20 minutes
Good for: 2 -3 people


Bangus Ingredients

Bangus Ingredients

  • 500 grams bangus / milk fish; cleaned and sliced into 4cm pieces. You may substitute fresh salmon in this recipe.
  • 1 tablespoon chopped garlic
  • ½ cup chopped onions
  • 3 pieces small sized ripe guava fruit or 1 tablespoon lemon juice and 1 tablespoon chopped basil.
  • 1 cup sliced tomatoes
  • salt and pepper to taste
  • 200 grams okra
  • 200 grams kangkong (water spinach) leaves
  • 1 liter water
  • 100 grams sliced daikon radish (optional)


Fill casserole with 1 liter of water. Add garlic and onions.

Once pot starts to boil, lower heat and add guava and tomatoes.

Add the fish once tomatoes are soft. Simmer for 5 minutes.

Bangus Cooking

Cooking Bangus

Add the rest of the vegetables and simmer for another 3 minutes or until okra and radish is cooked.

Season with salt and pepper to desired level.

Serve hot with plain rice and fish sauce as dip for the fish.



For similar recipes visit Filipino recipes site.

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