Sinigang na Bangus sa Santol

Sinigang na Bangus sa Santol
Sinigang na Bangus sa Santol is traditionally cooked in Laguna, they use santol or bayabas fruits as an alternative to sampalok. See my previous post on sinigang na bangus sa bayabas. The sourness of santol goes well with bangus. The meat of the cooked santol can be eaten and the juices of the santol seeds can be suck.

Sinigang na Bangus sa Santol Recipe

The milky broth with the sourness from the santol is great with a lot of hot rice topped by the santol meat.

Sinigang na Bangus sa Santol Dish

This sinigang is highly recommended. Here’s how to cook it.



1 large size bangus, about 1 k. a piece
3 pcs. medium size unripe santol
1 medium size onion, quartered
1 bundle kangkong, separate leaves and stalks
2-3 stalks spring onion
3-5 pcs. siling haba
salt to taste

Sinigang na Bangus sa Santol - Cooking Procedure

Cooking procedure:

Remove scales, gills and innards of bangus. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters. Put in quartered santol and onion in a large pot, add 6 to 8 cups of water, bring to a boil, and simmer for 10 to 15 minutes or until santol meat are tender, season with salt to taste. Add in kangkong stalks and sliced bangus cook for 3 to 5 minutes. Then add kangkong leaves, spring onion and siling haba. Cook for another 2 to 3 minutes or until bangus and vegetables are cooked. Serve hot.

See other bangus/milkfish recipe:

Bangus Belly Bistek Tagalog
Afritadang Bangus
Daing na Bangus
Rellenong Bangus
Inihaw na Bangus
Paksiw na Bangus
Sinigang na Bangus sa Bayabas


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