Easy Sinigang na Bangus Belly
Sinigang na bangus is a quick Filipino fish soup made with tender bangus belly, vegetables, and a tangy tamarind broth. Fry the fish first for extra flavor or add it raw for an easier one-pot version. Ready in about 30 minutes.
Servings: 4 people
Calories: 296kcal
Equipment
- 1 medium pot
Ingredients
- 1 pound bangus belly cut into serving pieces
- ¼ cup Vegetable oil for shallow frying
- 1 pieces medium onion chopped
- 2 pieces tomatoes halved
- 1 pack tamarind concentrate, or to taste
- 4 cups water
- 3 pieces of chopped taro gabi, optional
- 5 pieces strings of string beans/ snake/ long beans. cut to about 3 inches both ends trimmed
- 1 piece medium eggplant cubed
- 5 pieces of okra both ends trimmed
- Bunch of baby bok choy
- Fish sauce optional
Instructions
- Shallow Fry the Bangus Belly: In a large pan, heat enough vegetable oil over medium heat to shallow fry. Once hot, gently add the bangus belly pieces and cook for 2-3 minutes per side, or until golden brown and crispy. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.1 pound bangus belly, ¼ cup Vegetable oil
- Simmer the Broth: In a separate pot, bring the water to a boil. Add the chopped onion and tomato. If using taro (gabi), add it now and simmer for 12 minutes, or until slightly softened.1 pieces medium onion, 2 pieces tomatoes, 4 cups water, 3 pieces of chopped taro
- Add Vegetables (and Fish if using raw): Add the green beans/ snake beans, eggplant, and okra to the pot. (If using raw fish, add it at this point). Simmer for 5 minutes, or until the vegetables are tender-crisp.5 pieces strings of string beans/ snake/ long beans. cut to about 3 inches, 1 piece medium eggplant, 5 pieces of okra
- Incorporate Tamarind and Seasoning: Stir in the tamarind concentrate. (Note: Adjust the amount of tamarind concentrate to your desired level of sourness. Start with less and add more to taste.) Add a splash of fish sauce now, if desired.1 pack tamarind concentrate, or to taste, Fish sauce
- Gently Add Fish and Bok Choy: Carefully add the shallow-fried bangus belly pieces to the simmering broth. Avoid breaking the fish. Cover the pot and simmer for 3 minutes.Bunch of baby bok choy
- Finish with Greens: Finally, add the baby bok choy and simmer for just 1 minute, or until wilted. Turn off the heat.
- Serve and Enjoy: Transfer the sinigang na bangus belly to a serving bowl. Ladle the hot and sour broth with vegetables over the fish. Serve with white rice and enjoy a taste of home!
Notes
- Frying the bangus is optional. For a simpler one-pot version, add the raw fish after the vegetables have partially cooked and simmer gently until cooked through.
- If frying, thaw the bangus completely and pat it dry first to reduce oil splatter. Add it back to the soup during the final 3 minutes.
- Avoid stirring the soup after adding the fish. Gently move the pot instead so the bangus does not break apart.
- Sinigang mix and bottled tamarind concentrate are not interchangeable. Start with a smaller amount, taste the broth, and add more until it reaches your preferred sourness.
- Frozen boneless bangus belly works well for this recipe. Thaw it in the refrigerator before cooking.
- Kangkong, spinach, pechay, or baby bok choy can be used for the leafy greens.
- Leftovers can be refrigerated for up to 2–3 days. Reheat gently and avoid boiling so the fish stays intact.
Nutrition
Calories: 296kcal | Carbohydrates: 44.5g | Fat: 9.8g | Saturated Fat: 2g | Sodium: 835mg | Potassium: 703mg | Fiber: 11.4g | Sugar: 8.3g | Calcium: 201mg | Iron: 3mg
