Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that commonly uses unripe tamarind or bilimbi to make the sour sour. This singang na bangus sa bayabas is not as sour as the traditional singing dishes, but…
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Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that commonly uses unripe tamarind or bilimbi to make the sour sour. This singang na bangus sa bayabas is not as sour as the traditional singing dishes, but it has a nice mild flavor that I liked.
I was not able to enjoy this sinigang version as I was growing up. This is one of the reasons why I was skeptical about this dish. However, things changed when I had the courage to try it. I thought that it was not bad, and I even had more until finished the entire bowl.
I think that it takes a little getting used to, or what they call acquired taste in order for most of us to enjoy any sinigang sa bayabas version. I am not a fan of guava, but I like milkfish and fish sauce. The flavor of the milkfish blends well with the guava and the fish sauce making this dish successful. It will be better if you use the ripest guava that you can get for optimum flavor.
Try this Sinigang na Bangus sa Bayabas. Let me know what you think.
Watch the Video on How to Cook Sinigang na Bangus with Bayabas:
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Sinigang na Bangus sa Bayabas
Ingredients
- 1 medium milkfish bangus, cleaned and scales removed and sliced into steaks
- 2 cups baby spinach
- 4 to 6 pieces guava ripe
- 8 pieces okra
- 1 small onion wedged
- 2 medium tomato wedged
- 2 pieces Jalapeno pepper
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 4 to 5 cups water
Instructions
- Pour the water in a cooking pot. Bring to a boil.
- Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
- Using a fork of potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors. This is an optional step, be extra careful.
- Pour-in the fish sauce. Stir.
- Add the milk fish. Cook for 5 to 10 minutes in medium heat.
- Add the okra and Jalapeno. Continue to cook for 5 minutes.
- Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Menchie Morales says
Hi Vanjo! I read all the comments and they all have great suggestions. A twist for the bulanglang is not bad. But for me, as a pure Capampangan from Lubao, Pampanga have tried so many times my Lola’s “Bulanglang”.
Try cooking the dish without tomato and ginger for the ultimate authentic taste. It should be simply prepared with just ripe guava, onion, big chillies, kamote tops or kangkong. Tilapia or Bangus are the perfect fish for the dish. For non-muslims pork they can try pork.
Thanks for your blog anyway Vanjo I do get a lot of ideas. Sharing some of the Capampangan Dishes makes me feel proud and appreciative.
Vanjo Merano says
Menchie -- thanks for the insight. It is full of useful information that I am very excited to try. I love to try authentic Capapampangan recipes and this will be a good start for Pampanga’s Bulanglang. Do you also use shrimp/prawn in Lubao when making this dish?
Menchie Morales says
Yes Vanjo… I forgot to mention that… 🙂
Jojo Castillo says
I love sinigang na bangus sa bayabas and it’s a regular fare on our table when I was growing up. My maternal grandmother, whose family is from Rizal and Bulacan, taught me how to cook it and we don’t put peppercorn nor ground pepper nor ginger. The vegetable we would put is camote tops (talbos ng kamote) and we use rice water (hugas bigas). In the Tagalog region this singang variant is eaten with bagoong alamang as side dish.
Jojo Castillo says
I forgot to mention we also put puso ng saging (butuan variety) as vegetable aside from the camote tops.
Vanjo Merano says
Thanks for sharing your method in cooking sinigang na bangus sa bayabas. It is greatly appreciated.
Lutgarda Espiritu says
Maraming salamat Vanjo. Maraming bunga ang puno ng bayabas ko dito sa Australia sa Queensland dahil sub-tropical ang climate dito.
Vanjo Merano says
You are welcome, Lutgarda. Mukhang mapaparami ang gagawin mong sinigang dahil sa dami ng supply ng bayabas 🙂
Angel says
What would be a good substitute for Bangus? It’s pretty hard to find it in my area.
Vanjo Merano says
Angel, you can use other medium to large sized salt water fish with white meat.
Marlene Jackson says
I think you forgot an important ingredient here…ginger, which makes a lot of difference. We call this ‘bulanglang’ in Kapampangan, which is different from the “Bulanglang, ” which is similar to Pinakbet or Dinendeng.
Thank you!
Marlene
Vanjo Merano says
Hi Marlene, thanks for the feedback. You know what, I will try to do a version in a couple of days with ginger and see how it will go. I appreciate your suggestion.
Marlene Jackson says
I cooked your Chicken Pochero last weekend! it was a hit! My hubby, who is an American, loved it! Thank you for great recipes!!