Bangus Belly Sinigang

Name: Bangus Belly Sinigang
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb milkfish belly, sliced; 6 cups water; 2 tomatoes, quartered; 1 yellow onion, quartered; 3 tbsp tamarind soup base powder; 2 tbsp fish sauce; 1 cup daikon radish, sliced; 1 cup eggplant, sliced; 2 cups spinach, trimmed

A comforting Filipino sour broth made with rich milkfish belly, fresh vegetables, and a tart tamarind base.

30 minEasyServes 4280 cal/serving

FilipinoSoupStovetopPescatarianHigh ProteinLow CarbHalal-friendlyDairy-FreeEgg-FreeGluten-FreeNut-FreePork-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb milkfish belly, sliced
6 cups water
2 tomatoes, quartered
1 yellow onion, quartered
3 tbsp tamarind soup base powder
2 tbsp fish sauce
1 cup daikon radish, sliced
1 cup eggplant, sliced
2 cups spinach, trimmed

Instructions

1

Bring 6 cups water, 2 quartered tomatoes, and 1 quartered yellow onion to a boil in a pot over medium-high heat.
2

Stir in 3 tbsp tamarind soup base powder and 2 tbsp fish sauce, then reduce heat to simmer for 5 minutes.
3

Add 1 cup sliced daikon radish and 1 cup sliced eggplant, cooking for 4 minutes until slightly tender.
4

Gently add 1 lb sliced milkfish belly and simmer for 5 to 7 minutes until the fish internal temperature reaches 145°F.
5

Turn off the heat, stir in 2 cups trimmed spinach, and cover for 2 minutes to wilt before serving.

Questions

How long does Bangus Belly Sinigang keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Bangus Belly Sinigang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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