Sinigang na Bangus (MilkFish)
Posted by Noemi | Under Uncategorized with 8,760 viewsVisit my new Pinoy Food Blog
for my baking and food recipes
Monday Jul 30, 2007

Photo Courtesy of Knorr
A lot of visitors head off to my food photo gallery just to drool over filipino food photos. It’s one reason I am showing the photo above because it is so drool-worthy. When I cook Sinigang na Bangus or Sinigang na Isda, I prefer to use “Kamias” as the souring agent though lemon, green sampaloc or green mango can be used to sour the soup as well. The bangus (milkfish) can be substituted with lapu-lapu, apahap, talakitok, and shrimps. Aside from kangkong, you can add mustasa (mustard leaves), sitaw and sigadillas.
Here is my recipe :
1/4 cup onion , sliced
1/4 cup tomatoes, chopped
12 pieces , Camias
6 cups of rice water
1/2 kilo bangus ( can be shrimps)
1 tsp salt
2 cups kangkong leaves and tender stalk
2 pieces siling labuyo
1. Saute onion and tomatoes.
2. Add the camias and cook until tender and mushy.
3. Add the Rice water.
3. Let Boil.
4. When boiling, drop the fish/
5. Season with salt.
6. Add siling labuyo and kankong .
7. Cook 2 minutes.








This is the perfect Sinigang na Bangus! …your picture makes me want to fly to manila just to eat this!
what is the recipe in the milk fish