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Sinigang na Bangus is a type of sour clear broth fish soup. This recipe that we have here is basic, but it is my favorite among all the versions that I have tried. My family likes this too because it is simple and delicious. You can really enjoy the fresh taste of the fish complemented by the warm sour broth.


• 2 lbs. bangus milkfish, cleaned and sliced
• 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
• 1 bunch fresh kangkong leaves
• 12 pieces sitaw snake beans, cut into 2 inch pieces
• 6 to 8 pieces okra
• 2 pieces long green pepper siling pansigang
• 1 medium tomato wedged
• 1 medium yellow onion wedged
• 2 ½ tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 2 quarts water



Step • 1. Heat a cooking pot. Pour water into it.
Step • 2. Add tomato and anion. Let boil.
Step • 3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
Step • 4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
Step • 5. Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5 to 7 minutes.
Step • 6. Add fish sauce and ground black pepper. Stir.
Step • 7. Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes.
Step • 8. Transfer to a serving bowl. Serve.
Step • 9. Share and enjoy!

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