Cooking a delicious and hearty sinigang na bangus

1. Prepare the ingredients

Learning how to cook sinigang na bangus is a breeze. The first thing you need to do is prepare the ingredients. Get the following ingredients at any grocery store:

• • 1 kilo bangus or milkfish (have it cleaned and sliced)
  • 1 pack of tamarind powder  
  • Fresh kangkong leaves (you can get 1 bundle or more)
  • 1 bundle of sitaw or snake beans cut into small pieces
  • 6 to 8 okra pieces
  • 2 pieces of long green pepper siling pansigang
  • 1 wedged tomato
  • 1 wedged yellow onion
  • 2 ½ tablespoons of fish sauce
  • A quarter teaspoon of ground black pepper
  • 2 cups of water

When you have all the ingredients, you can set them aside and put them in medium bowls before cooking. This will make your cooking station tidier and easier to clean. 

3. Begin cooking

Now that you have your well-prepared kitchen tools and ingredients at your cooking station, it's time to start creating culinary magic. Follow this step-by-step instruction on how to cook sinigang na bangus! In just an hour or so, you’ll have a hearty, sour stew suitable for any day of the week. 

1. Heat the cooking pot for a few minutes. Once hot, pour in water
2. Throw in the wedged tomatoes and onions and let it boil
3. Add the bangus, cover the pot, and cook on medium heat for eight to 12 minutes
4. Sprinkle a pack of the tamarind powder, then stir
5. Put the siling pansigang, sitaw, and okra into the pot. Stir the mixture, cover, and cook for five to seven minutes
6. Mix in the fish sauce and black pepper to taste
7. Fill the pot with kangkong leaves. Cover with a lid and turn the heat off while letting the dish stay for five minutes
8. Transfer to a serving bowl