Fish Sinigang is a sour tamarind soup of fish.
The usual fish or isda used is Milkfish(Bangus).
It is pretty much the same as doing Pork or Beef Sinigang, but the fish is added in the end and cooked briefly so it doesn’t get mushy.
Rice Water is the base of the soup – which you can get from second and third rice washing.
This gives the soup its signature white cloudy color.
The soup is flavored with tamarind juice and tomatoes, together with Patis or Fish Sauce.
The vegetables we usually use with this dish are radishes or labanos and water spinach or kangkong leaves.
Milkfish has quite a lot of fish bones so there’s the inconvenience of picking the bones while you’re eating.
INGREDIENTS:
2 LITERS RICE WASH WATER
3PCS. ONIONS,QUARTERED
4PCS. TOMATOES,QUARTERED
1 KG. BANGUS(MILK FISH),CUT INTO SERVING PIECES
2 PCS. LONG CHILIES
1 BUNDLE MUSTASA
1 PACK SINIGANG SA SAMPALOK MIX (TAMARIND) YOU CAN ALSO USED FRESH TAMARIND.
COOKING INSTRUCTIONS
IN A POT POUR IN RICE WATER WASH.LET IT BOIL FOR 3 MIN.
THEN ADD IN ONION ,TOMATOES,CHILIES AND MILK FISH SIMMER FOR 5 MINS. OR FISH IS FULLY COOKED IT ALSO DEPENDS ON HOW BIG IS THE FISH YOU USED.
ADD IN THE MUSTASA
SIMMER FOR 3 MINS.
SERVE YOUR SINIGANG NA BANGUS.
