Sinigang na Bangus sa Bayabas Recipe (Milkfish in Guava Broth)

Sinigang na Bangus sa Bayabas is an iconic Kapampangan home-style soup featuring tender steaks of milkfish (bangus) poached gently in a silky, naturally sweet and tangy ripe guava broth. Because fish cooks in a fraction of the time required for pork, this version builds the entire aromatic fruit base first before poaching the delicate fish belly, producing a clean, fragrant seafood soup that pairs naturally with warm white rice.

What is Sinigang na Bangus sa Bayabas?

Unlike pork-based sinigang where the meat simmers alongside the fruit, fish demands a delicate hand. In this classic preparation, ripe yellow native guavas are boiled with aromatics, crushed through a mesh sieve, and returned to the pot to create a rich, floral broth with natural body from fruit pectin. Fresh milkfish steaks or belly fillets are then gently slid into the simmering liquid for just a few minutes, keeping the rich fish belly fats intact and the meat sweet and tender without falling apart.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 5 servings

Course: Main Course, Soup

Cuisine: Filipino

Calories: 245

Ingredients Equipment Method Notes

Ingredients

1 large whole milkfish (bangus) (about 700g–800g), scaled, gutted, gills removed, and sliced into 4–5 steaks (or boneless belly slabs)

8–10 medium ripe yellow guavas (bayabas), washed, peeled, and quartered

6 cups rice washing (hugas-bigas) or water

2 medium ripe red tomatoes, quartered

1 medium red onion, sliced into wedges

1 thumb ginger, lightly bruised (neutralizes seafood brininess)

2–3 pieces long green chili peppers (siling haba / espada)

1 bunch water spinach (kangkong), leaves and tender tips picked

2 tablespoons fish sauce (patis), to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon rock salt (for prepping fish)

Equipment

1 Medium Stockpot or Dutch Oven For simmering the aromatics and poaching the fish steaks.
1 Fine Mesh Strainer & Wooden Spoon / Potato Masher For pressing the boiled guava fruit into a pulp while catching the hard seeds.
1 Slotted Spoon / Fish Turner For gently placing and retrieving delicate fish slices without breaking them.
1 Chef's Knife & Cutting Board For prepping aromatics, trimming greens, and portioning fish.

Method

Step-by-Step Instructions:

Prep the Milkfish: Rub the sliced bangus steaks with 1 teaspoon of rock salt to remove surface slime and let them sit for 5 minutes, then rinse gently with cold water. Pat dry with paper towels and set aside.
Boil the Guava Base: In a stockpot, combine the rice washing (or water), peeled quartered guavas, sliced onion, tomatoes, and bruised ginger. Bring to a boil over medium-high heat.
Simmer Until Tender: Lower the heat to medium-low, cover, and let the guavas simmer for 15 to 20 minutes until they turn soft and translucent.
Mash and Strain the Pulp: Using a slotted spoon, lift the softened guava quarters out of the pot and place them directly into a fine mesh strainer held over the pot (or in a shallow bowl with a ladleful of broth). Mash the fruit thoroughly using the back of a ladle or potato masher to squeeze the fragrant pulp back into the soup. Discard the leftover hard seeds.
Season the Broth: Stir the smooth guava puree into the broth. Add the fish sauce (patis), freshly ground black pepper, and long green chili peppers (siling haba). Let the broth simmer gently for 2 to 3 minutes to blend the sweet, tart, and savory notes.
Poach the Fish: Gently slide the milkfish steaks into the simmering broth in a single layer. Reduce the heat to low, cover the pot, and let the fish poach for 6 to 8 minutes without stirring, until the flesh turns opaque and the belly fat turns soft and gelatinous.
Add the Greens: Scatter the kangkong stalks and leaves across the top. Press them lightly into the broth with a spoon, turn off the heat, and cover the pot for 2 minutes to let the residual heat gently wilt the greens while keeping their vibrant green color.
Serve: Ladle the fish steaks, vegetables, and hot guava broth into serving bowls. Serve immediately with warm steamed rice and a side saucer of fish sauce with calamansi or bird's eye chili (siling labuyo).

Notes

🌿 Health & Nutritional Benefits of Sinigang na Bangus sa Bayabas

This seafood variation provides a heart-healthy, lean, and nutrient-dense meal:

Omega-3 Fatty Acids (Bangus): Milkfish—particularly the rich belly fat—is packed with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which support cardiovascular function, lower bad LDL cholesterol, and reduce systemic inflammation.
Megadose of Natural Vitamin C: Fresh guavas supply potent soluble antioxidants that help neutralize cellular stress, boost the immune system, and promote healthy skin elasticity.
Lean, Highly Digestible Protein: Fish proteins are easily broken down by the digestive tract, making this an ideal light supper that provides high satiety without heaviness.
Digestive Soothing (Ginger & Pectin): The combination of fresh ginger and guava's natural soluble pectin calms the digestive tract and supports beneficial gut flora.

Key Ingredients & Cooking Tips

Tender Fish Handling: Milkfish meat softens quickly once cooked. Avoid vigorous stirring after adding the fish steaks, as boiling bubbles and ladles can break the delicate flesh and belly apart.
The Ginger Touch: Unlike pork sinigang, adding a sliced thumb of ginger to fish sinigang is essential—it balances the natural oiliness of the milkfish belly and ensures a clean, fresh aroma.
Selecting Milkfish: Look for fresh milkfish with clear, non-cloudy eyes, bright red gills, and firm flesh that bounces back when pressed. Boneless milkfish belly slabs (tiyan ng bangus) can also be used for convenience.
Alternative Fish Options: If fresh milkfish is unavailable, fresh red tilapia, sea bass (apahap), or salmon head and collar work wonderfully with this sweet-sour guava base.

📊 Complete Nutritional Profile

Here is the estimated breakdown per individual serving (makes 4 servings total):

Calories: 245 kcal
Total Fat: 9 g
Saturated Fat: 2.5 g
Sodium: 580 mg
Total Carbohydrates: 12 g
Dietary Fiber: 4 g
Sugars: 4.5 g
Protein: 28 g
Potassium: 610 mg
Omega-3 Fatty Acids: 1.2 g
Vitamin C: 135 mg (150% DV)

❓ Frequently Asked Questions (FAQs)

How do I prevent the fish soup from tasting "fishy" (malansa)?

Rinse the fish with rock salt or calamansi juice prior to cooking, and ensure the bruised ginger and aromatics are already simmering in the broth before introducing the fish. Keep the heat at a gentle simmer rather than a violent rolling boil.

Can I use boneless bangus belly fillets instead of whole fish steaks?

Yes! Boneless bangus belly is a popular modern shortcut. Cut the belly slabs into 2-inch wide pieces and reduce cooking time slightly to 4 to 5 minutes so the delicate fat does not dissolve away into the liquid.

Can I add other vegetables like radish (labanos) or okra?

Definitely. Sliced white radish (labanos) and okra are traditional additions. Add them 4 to 5 minutes before the fish so they have sufficient time to soften without overcooking the seafood.