Sinigang na bangus means milkfish in tangy soup. This is my favorite Sinigang na Bangus recipe of my mother. She uses tomatoes and vinegar to achieve the sour taste of the soup. We last had this more than 10 years ago while I’m still in college. I’m not sure if she’s still cooking this. But I know that the sour flavor of most of the sinigangs she’s serving now are “commercially” flavored – thanks to knorr and maggi. That’s because she finds it convenient to use premixes of tamarind or sinigang flavoring, like me and the rest of the Filipino sinigang cooking people, for most of her sinigang recipes.
Here’s her pre- knorr and maggi sinigang flavoring recipe for sinigang na bangus.
Bangus (milk fish) – 2 large pieces with fatty bellies
Ginger, diced and crushed – 1 thumbsize
Onion, diced – 1 bulb
Ripe Tomatoes – 2 to 3 pieces
Vinegar – to taste
Fish Sauce – to taste
Pepper corns (pounded)
Water – enough to cover the fish
Mama adds other green leafy vegetables to her sinigang like kangkong or pechay. But she puts kamote tops most of the time since it is vastly available in our backyard (We used to pick kamote leaves from our backyard garden, sometime, tomatoes too).
1. Put the water, tomato, onions, ginger, and peppercorns in a pot and bring to a boil.
2. Season with vinegar and fish sauce to taste.
3. Add the milk fish and simmer until it’s cooked
4. Add more vinegar to achieve your preferred sourness of the soup.
5. Add the kamote tops when the milk fish is cooked. Remove from after the soup boiled again.
Serve with rice.
Other than milk fish, she also makes sinigang na tilapia, and Maya-maya. Sinigang na ulo ng maya-maya is the family’s favorite sinigang.