Sinigang na bangus, traditional Philippine sour milkfish soup with tamarind

Ingredients

• 800 g whole fresh milkfish, scaled and gutted
• 1.5 l rice washing water (hugas bigas)
• 120 ml tamarind pulp extract
• 1 piece yellow onion
• 2 pieces ripe round tomatoes
• 1 piece fresh daikon radish
• 1 piece purple eggplant
• 8 pieces fresh whole okra
• 150 g fresh yardlong beans
• 2 pieces long mild green chilies (siling haba)
• 1 bunch fresh water spinach leaves (kangkong)
• 3 tbsp fermented fish sauce (patis)
• 1 tsp fine sea salt

Method

1. Cut the scaled and gutted milkfish into thick steaks about three centimeters wide, keeping the halved head to add depth and body to the broth.
2. Prep the vegetables: cut the tomatoes into even wedges, peel the fresh daikon radish and slice it on the bias into half-centimeter pieces, slice the eggplant into thick one-centimeter rounds, cut the yardlong beans into even segments, trim the okra stems without piercing the pods, and separate the water spinach leaves while keeping the tender stems.
3. Pour the rice washing water into a Dutch oven along with the roughly sliced onion and tomato wedges, then bring to a rolling boil at 100 °C over high heat for about 6 minutes.
4. Gently crush the softened tomato wedges against the side of the pot using a spatula to release their rich pulp into the liquid.
5. Reduce the heat to medium to maintain a steady simmer at 90 °C, then carefully lower the milkfish steaks and head into the broth.
6. Poach gently at a simmer (about 90 °C) for 6 to 7 minutes, until the flesh is completely white and opaque to the center (around 60 °C on an instant-read thermometer) and its natural oils begin to glisten on the surface.
7. Carefully skim off the foam and impurities rising to the surface for 1 minute to keep the broth crystal clear.
8. Stir in the tamarind pulp extract, patis fermented fish sauce, and fine sea salt to balance the salty and sour notes.
9. Add the sliced daikon radish and yardlong bean pieces, then maintain a gentle simmer at 95 °C for 3 minutes until the radish turns slightly translucent.
10. Layer in the eggplant slices, whole okra, and whole mild green chilies, then continue simmering covered at 90-95 °C for 5 minutes, until a knife tip easily pierces the eggplant while the okra remains tender-crisp.
11. Turn off the heat completely, scatter the water spinach leaves over the surface of the hot broth at about 90 °C, and cover the pot to rest for 2 minutes so the residual steam wilts the greens while setting their vibrant color.
12. Taste the broth, season with a few extra drops of patis fish sauce if needed, and serve immediately piping hot in a large serving bowl alongside warm white rice.

Nutrition

Per serving

Energy

382.9 kcal

Protein

43.95 g

Carbohydrate

27.87 g

Fat

10.62 g

Fibre

4.45 g

Calcium

3.17 mg

Iron

0.11 mg

Magnesium

19.12 mg