Sinigang na Bangus is a popular sour soup in the Philippines. This is prepared using fresh slices of milkfish which is locally known as bangus. This specific recipe has a little twist from the norm because it suggesting that the fish needs to be fried first before preparing the soup. As far as I am concerened, I like this approach because it presents a different flavor to the dish that satisfies my taste buds.
This Fried bangus sinigang has a minimalist approach in terms of the vegetable ingredients. Aside from the onion and garlic which is almost part of all Filipino recipes, we only used tomatoes and spinach. Tomatoes gives a unique good flavor to this dish and gives the soup its attractive reddish color while spinach represent the greens that is a common ingredient in this dish. Note that the spinach is an alternative ingredient to water spinach or kangkong. Feel free to add more vegetables such as okra, string beans, and daikon radish (labanos).
Fried bangus sinigang is best eaten with warm steamed white rice. The only condiment that you will need is a small saucer with fish sauce and crushed red chili pepper. Make sure that you have enough rice since your appetite can increase all of a sudden after your first bite.
Try this Fried Bangus Sinigang recipe. Let me know what you think.
Fried Bangus Sinigang recipe
- 1 large fresh bangus (milkfish), scales and innards removed
- 1 bunch spinach
- 4 pieces tomatoes, quartered
- 3 tablespoons white or yellow miso paste
- 1 sachet of sinigang sa sampaloc mix (good for 2 liters)
- 2 medium yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons fish sauce (patis)
- 2 tablespoons sea salt
- 3/4 cup cooking oil
- 6 to 7 cups water
- Wash the milkfish and then let the water drip. Pat dry using a paper towel.
- Slice the milkfish diagonally crosswise about one and a quarter inch thick.
- Rub the seasalt all over the sliced fish. Let it stay for 15 minutes.
- Meanwhile, heat the cooking oil in a pan.
- When the oil becomes hot, pan fry the milkfish for about 3 to 4 minutes per side. There will be lots of splatter action so make sure that you cover the pan while frying.
- After the fish has been fried, scoop about 2 tablespoons of cooking oil from the frying pan. Pour it in a clean cooking pot and then heat.
- Saute the garlic, onion, and tomatoes until the tomatoes are soft.
- Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.
- Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.
- Pour-in the fish sauce. Stir and then add the spinach.
- Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.
- Transfer to a serving plate. Serve.
- Share and enjoy!
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