How To Cook Sinigang na Bangus with Hipon: A Filipino Comfort Food

Sinigang na Bangus with Hipon is a beloved Filipino dish that combines the distinct flavors of milkfish (bangus) and shrimp (hipon) in a tangy tamarind broth.

This hearty and comforting soup is perfect for any occasion, offering a delightful blend of sourness and savory goodness. In this recipe, we will also incorporate three classic vegetables: kangkong (water spinach), puso ng saging (banana blossom), and alabanos (radish), to enhance the dish's flavor and nutritional value.

Ingredients:

Main Ingredients:

1 medium-sized bangus (milkfish), cleaned and cut into serving pieces

250 grams of hipon (shrimp), cleaned and deveined

1 liter of water

Vegetables:

1 bunch of kangkong (water spinach), washed and cut into 2-inch pieces

1 small puso ng saging (banana blossom), sliced thinly

1 medium alabanos (radish), peeled and sliced thinly

Optional: Siling Haba

Other Ingredients:

1 medium onion, quartered

2 medium tomatoes, quartered

1 pack of sinigang sa sampalok (tamarind) mix

2 pieces of long green chili (siling pangsigang)

Salt and pepper to taste

Fish sauce (patis) to taste

Instructions:

1. Prepare the Ingredients:

Clean and prepare the bangus by removing the scales and cutting it into serving pieces. Rinse thoroughly.

Clean and devein the shrimp.

Wash and prepare the vegetables: cut the kangkong, slice the puso ng saging, and peel and slice the alabanos.

2. Sauté the Aromatics:

In a large pot, bring the water to a boil.

Add the onions and tomatoes to the pot. Let them cook until they soften and release their flavors, about 5 minutes.

3. Cook the Fish:

Add the bangus pieces to the pot. Cook for about 10 minutes or until the fish is nearly done.

4. Add the Shrimp and Vegetables:

Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are cooked through.

Add the alabanos and cook for another 2 minutes.

Add the sliced puso ng saging and let it cook for about 5 minutes.

5. Add the Tamarind Mix and Seasonings:

Pour in the sinigang sa sampalok mix, stirring well to dissolve it into the broth. Adjust the amount based on your preferred level of sourness.

Season with salt, pepper, and fish sauce to taste.

Add the long green chili to the pot for a hint of spice.

6. Add the Kangkong:

Finally, add the kangkong to the pot and cook for an additional 1-2 minutes until the leaves are wilted but still vibrant green.

Optional: Add the Siling Haba

7. Serve Hot:

Turn off the heat and let the soup sit for a few minutes to allow the flavors to meld together.

Serve hot with steamed rice.

Tips for a Perfect Sinigang na Bangus with Hipon:

Fresh Ingredients: Ensure that the fish and shrimp are fresh for the best flavor.

Balanced Sourness: Adjust the amount of tamarind mix according to your taste preference. Some prefer a more sour broth, while others like it milder.

Vegetable Variety: Feel free to add other vegetables like sitaw (string beans) or eggplant to customize your sinigang.

Cook It For Your Loved Ones!

Sinigang na Bangus with Hipon is a delicious and nutritious Filipino dish that warms the soul and delights the palate. With its rich, tangy broth and the combination of fresh seafood and vegetables, this recipe is sure to become a favorite in your household. Enjoy this comforting meal with family and friends, and savor the unique flavors of Filipino cuisine.

Feel free to share this recipe with fellow food enthusiasts and let them experience the delightful taste of Sinigang na Bangus with Hipon!