Skip To Content

5 Unique Twists on Sinigang na Bangus

5 Unique Twists on Sinigang na Bangus
Try these five creative recipes inspired by sinigang na bangus.

Ask any seafood-loving Pinoy, and they'll tell you: a big bowl of sinigang na bangus always hits the spot. It's the go-to for many busy, cash-strapped home cooks since it's easy to make, and the ingredients are more affordable vs. meaty versions. Sinigang (in all forms!) is a rice thief: be prepared to come back for seconds, maybe thirds.

That said, there's more than one way to enjoy the scintillating, sour-savory flavors of this beloved Filipino dish. Try these unique sinigang na bangus recipes – the essential asim-kilig taste is all there, just in all-new forms.

5 Creative Fish Recipes Inspired by Sinigang na Bangus

The asim-kilig flavor of sinigang is easy to incorporate into other dishes.

Got your packets of Knorr Sinigang Mix ready? Perfect! Here’s how to cook sinigang na bangus beyond the soupy usual.

1. Daing na bangus

Add sinigang mix to your daing marinade to make the flavors pop.

Daing na bangus is known for its simple yet striking presentation: it’s split open down the center (butterflied) and fried with its belly up. For many, the tummy is the best part of the fish. It’s indulgent and fatty, contrasting against the firm, crisp texture of the flesh.

Most of this dish’s flavor comes from the marinade, which typically consists of vinegar, peppercorn, and garlic. The vinegar lessens the lansa (fishiness) while adding a bit of tartness, umay-proofing the rich bangus belly. You can play up those sour-savory notes even more by simply adding sinigang mix to your marinade.

2. Sinigang fish and chips

Love fish and chips? Give the dish a local and budget-friendly spin by opting for bangus instead of pricier white fillets, like cod or cobbler. While the fish itself requires light seasoning (no need for marinating!), toss it in sinigang mix post-frying for a more flavorful outer coating. Do the same for the fries for the ultimate asim-kilig surprise.

In most UK pubs and comfort food joints, the crispy-fried duo comes with a vinegar-based dipping sauce to cut through the grease. For a local twist, make it a little more fun by whipping up a homemade sinigang mayo dip. Just mix the sinigang mix, Lady’s Choice Real Mayonnaise, Knorr Liquid Seasoning, and chopped garlic in a bowl. Done!

3. Crispy bangus spring rolls

Shred marinated bangus into flakes and stuff them into spring rolls.

Lumpiang shanghai isn’t the only type of spring roll you can proudly bring to Filipino parties. Try a lighter, pescatarian-friendly filling for the Lenten and summer seasons. Make fish rolls with smoky tinapa flakes, a tried-and-tested choice, or go bolder with bangus. Marinate the fish in sinigang mix before frying, shredding, and sautéing with garlic, onions, and other veggies.

Don’t forget the sauce! You can’t have spring rolls without sauce. Take inspiration from Locavore’s signature sizzling sinigang: make a thick, glossy sampalok gravy with sinigang mix and a cornstarch slurry. It may take some time for the mixture to reduce into a sauce, but it's worth it. You’ll want to save jars of this unique asim-kilig gravy to pair with anything fried.

4. Rellenong bangus

Rellenong bangus is a stunner. You can trace its name origins from the Spanish relleno, which has evolved into a catch-all term for savory stuffed dishes. Compared to other bangus preparations, relleno is much more labor-intensive. To start, you must separate the raw fish meat from its skin without breaking the delicate exterior. Next, you’ll need to shred, season, and cook the meat before stuffing it back into the sleeve-like skin.

Tricky, right? That’s why most people save this dish for special occasions. But it’s worth making from scratch at least once, especially if you’re a home cook who loves a challenge. Marinate your fish in the usual mixture of soy sauce and calamansi juice, then add a sprinkle of sinigang mix for an unexpected twist. Guests at your next dinner party will realize that your rellenong bangus is a cut above the rest.

5. Inihaw na bangus

Inihaw na bangus is the flavor of Filipino summers.

Grilled fish tastes like summer, plain and simple. In the Philippines, it’s not enough to throw bangus over a charcoal grill and call it a day. No, fish-loving Filipinos need to be extra. For a beach trip-worthy inihaw na bangus, you must stuff it to the gills with a refreshing mix of tomatoes, onions, and herbs tossed in calamansi juice.

But why not use sinigang mix as seasoning for a less soggy – and ultimately, more interesting – version of the filling? Don’t skip the siling pangsigang for spice! Separately, you can grill other sinigang na bangus ingredients like okra and eggplant to bring this dish full circle.

Bored with your usual sinigang na bangus? Here is your sign to reimagine the classic dish and its familiar, comforting flavors. Enjoy it deep-fried, grilled, or stuffed. Transform the fish into spring rolls or fish and chips! Take your sinigang mix and make gravy, salad dressing, or marinade. In these modern times, you can enjoy sinigang without soup!

Suggested Article

Japanese Natto: A Quick Guide

Japanese Natto: A Quick Guide

sign up and get ucoin