Bangus Belly Sinigang

Sinigang na Bangus Belly sa Miso

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I love bangus if it’s…
1. Boneless.
2. Relleno.
3. All belly!

So imagine how happy was I when I saw this packet containing 2 large slabs of bangus belly at a Filipino store. I grabbed it right away and cooked sinigang sa miso that night.

Sinigang is comfort food. Something my mom would cook right away when she gets her hands on a bunch of fresh bangus. No muddy smell or aftertaste, please.

Sinigang na Bangus Belly sa Miso
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Ingredients:
  • 2 slabs of bangus (milkfish) belly
  • Salt
  • 1 large onion, chopped
  • 2-3 large tomatoes, chopped
  • Patis (fish sauce)
  • Juice of 1 large lemon (substitute for tamarind)
  • 4-5 tbsp miso paste
  • A bunch of kangkong (river spinach), leaves separated, stalks cut into 3in long pieces
  • 2 pieces toasted dry chili (substitute for fresh green chili)
  1. Salt bangus belly and set aside.
  2. Add onions and tomatoes to a pot of boiling water (about 5-6 cups, water used to wash rice is preferred) and simmer with the lid on for about 5 minutes or until tomatoes are crushed. Season with patis and ¾ of lemon juice to taste.
  3. Scoop out half a cup of the broth and stir in miso paste. Add the mixture into the broth and simmer for a minute.
  4. Add bangus belly carefully into the pot. Add the dried chili and kangkong. Cover with a lid and simmer for 3-5 minutes.
  5. Scoop out cooked bangus belly and kangkong, and transfer into a serving bowl. Stir in the rest of the lemon juice into the broth. Taste and adjust seasoning if necessary. Pour into the serving bowl and serve hot.
Prep time includes toasting of dried chili on a small non-stick frying pan.


Can’t say no to this delectable, soft part of the fish’ body. I know… there are those who don’t even dare touch these! But not me. I’m already looking forward to buying another packet to cook bistek-style.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “Sinigang na Bangus Belly sa Miso

  1. Try it, Maiylah! Sinigang with miso has a different flavor to it compared to normal sinigang na isda. Can’t explain the difference but I like it. Hope you’ll like it, too :-) Happy cooking!

  2. saan po ba galing o nakukuha ang miso? kasi lagi ako gumagamit ng miso sa sinigang pero di ko po alam kung saan ito galing.

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