3-Step Sinigang na Fried Bangus Recipe (Easy Twist to the Classic)

3-Step Sinigang na Fried Bangus Recipe (Easy Twist to the Classic)

Sinigang na bangus rarely needs an introduction. With its savory broth, vegetables, and tender fish, it has earned a permanent place in many Filipino kitchens. This sinigang na fried bangus recipe takes that familiar favorite in a different direction by highlighting crisp, golden milkfish. The result is a bowl that feels both familiar and surprising, giving a well-loved classic a twist worth coming back for.

  • 40 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 500 grams bangus (cut into 1½-inch-thick pieces)
  • 4 cups rice washing (hugas bigas)
  • 2 pieces onions (quartered)
  • 4 pieces native tomatoes (quartered)
  • 1 (20-gram) pack Knorr Sinigang sa Sampalok Mix Original
  • 2 (20-gram) pieces long green chili
  • ½ piece radish (sliced diagonally)
  • 4 pieces okra (sliced into half)
  • 4 pieces sigarilyas (sliced into half)
  • salt (to season)
  • pepper (to season)
  • vegetable oil (for frying)

  1. Fry the Bangus Time: 10 minutes Season the bangus with salt and pepper. Heat oil in a pan over medium heat, then fry until golden brown on both sides. Set aside. Tip: Don’t overcrowd the pan. The fish is ready when the skin turns crisp and releases easily from the pan.

  2. Build the Sinigang Base Time: 10 minutes In a pot over medium heat, place the rice washing, onions, and tomatoes. Bring to a boil, then lower heat and let it simmer for 8 minutes. Tip: To make hugas bigas, rinse uncooked rice once and reserve that first cloudy water for a naturally thicker, fuller broth.

  3. Simmer Everything and Serve Time: 20 minutes Gently add the fried bangus, Knorr Sinigang sa Sampalok Mix Original, chilies, radish, okra, and sigarilyas. Let it simmer until the vegetables are just tender. Taste and adjust the seasoning if needed. Serve hot. Tip: Add the vegetables in stages if needed to avoid overcooking and keep their texture intact.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 976.65 kcal
Protein (g) 42.03 g
Sugar (g) 4.27 g
Fat (g) 10.06 g
Fibre (g) 4.69 g

Key Ingredients of Fried Bangus Sinigang

This sinigang na fried bangus recipe uses milkfish cut into thick slices. Knorr Sinigang sa Sampalok Mix delivers a consistent sour base, while rice washing (hugas bigas) gives the broth a slightly fuller body. Tomatoes and onions add depth to the broth, while radish, okra, and sigarilyas contribute fiber to the dish.

Why Fry the Bangus for Sinigang?

Frying firms up the surface of the fish before it goes into the broth. This helps it stay intact instead of breaking apart while simmering. It also lends a light toasted flavor that makes the soup taste more layered.

How to Fry Bangus Without It Disintegrating

Pat the bangus dry with paper towels to remove surface moisture before frying. This helps prevent sticking and tearing in the pan. Cook over medium heat and leave it undisturbed until it naturally releases.

Other Sinigang Versions to Try

Start with Knorr Sinigang sa Sampalok Mix as your base, then add ingredients that bring a different character to the broth. Calamansi can brighten the flavor, green mango adds a fruity tartness, and kimchi introduces a savory twist. Swap in vegetables like kangkong, eggplant, or gabi to adjust texture. You can also use the same frying method for other fish like salmon belly or tulingan.
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