Lutong Bahay (Daily Menu) · Seafood · Soups

Fried Bangus Sinigang

Fried Bangus Sinigang


  • 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


  1. Wash the milkfish and then let the water drip. Pat dry using a paper towel.
  2. Slice the milkfish diagonally crosswise about one and a quarter inch thick.
  3. Rub the sea salt all over the sliced fish. Let it stay for 15 minutes.
  4. Meanwhile, heat the cooking oil in a pan.
  5. 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.
  6. 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.
  7. Sauté the garlic, onion, and tomatoes until the tomatoes are soft.
  8. Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.
  9. Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.
  10. Pour-in the fish sauce. Stir and then add the spinach.
  11. Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.
  12. Transfer to a serving plate. Serve.


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