Sinigang na Isda (Fish in Sour Tamarind Broth) is a beloved Filipino dish that perfectly balances sourness with savory depth. Known for its fresh ingredients and restorative warmth, it’s a light yet deeply satisfying soup often served with rice. The sourness traditionally comes from tamarind, and the fish—usually milkfish, tilapia, or bangus—adds clean, oceanic richness.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the Soup Base
1tbspneutral oil (like canola or vegetable)
1medium onion, quartered
2medium tomatoes, quartered
1thumb-sized piece of ginger, peeled and sliced
4cupswater or fish stock
1packet tamarind soup base mix (like Knorr or Mama Sita)
Protein
700gfirm white fish (tilapia, bangus/milkfish, snapper), cleaned and cut into serving pieces
1tbspfish sauce, plus more to taste
Salt & pepper, to taste
Vegetables (traditional and flexible)
5string beans (sitaw), cut into 2-inch pieces
1small daikon radish (labanos), peeled and sliced
1medium eggplant, sliced into half-moons
1cupwater spinach (kangkong) or bok choy
1green chili (siling haba), whole (optional, for a mild kick)
Sauté Aromatics
1
In a large pot, heat oil over medium heat.
Add onion, ginger, and tomatoes. Sauté for about 3–4 minutes until softened and fragrant.
Build the Broth
2
Pour in water or fish stock and bring to a gentle boil.
Stir in tamarind soup mix (or fresh/paste) and mix well.
Season with fish sauce and a little salt. Simmer for 5 minutes to blend flavors.
Add Vegetables
3
Add radish and cook for 3 minutes.
Add eggplant and string beans. Simmer for another 5–7 minutes, until just tender.
Add Fish
4
Gently slide fish pieces into the simmering broth.
Lower heat and cook for 5–8 minutes, depending on thickness, until the fish is opaque and flakes easily.
Add green chili and leafy greens in the last 2 minutes of cooking.
Adjust sourness and seasoning to taste (add more tamarind, fish sauce, or a squeeze of calamansi or lemon).
Serve
5
Serve hot, ideally with steamed jasmine rice.
Optional: garnish with extra green onions or chili slices.
Tips & Variations
6
Fresh tamarind: Boil 1 cup of fresh pods in water for 10 minutes, mash, and strain for a fresh sour broth.
No fish sauce? Use soy sauce or a dash of anchovy paste.
Use shellfish or shrimp for a seafood version (Sinigang na Hipon).
Want it spicy? Slice the chili or add bird’s eye chili at the end.
Serving Suggestions
7
Best paired with steamed rice, fried tofu, or grilled eggplant.
Drink with iced calamansi juice, ginger tea, or a cold lager for contrast.
Ingredients
For the Soup Base
1tbspneutral oil (like canola or vegetable)
1medium onion, quartered
2medium tomatoes, quartered
1thumb-sized piece of ginger, peeled and sliced
4cupswater or fish stock
1packet tamarind soup base mix (like Knorr or Mama Sita)
Protein
700gfirm white fish (tilapia, bangus/milkfish, snapper), cleaned and cut into serving pieces
1tbspfish sauce, plus more to taste
Salt & pepper, to taste
Vegetables (traditional and flexible)
5string beans (sitaw), cut into 2-inch pieces
1small daikon radish (labanos), peeled and sliced
1medium eggplant, sliced into half-moons
1cupwater spinach (kangkong) or bok choy
1green chili (siling haba), whole (optional, for a mild kick)
Directions
Sauté Aromatics
1
In a large pot, heat oil over medium heat.
Add onion, ginger, and tomatoes. Sauté for about 3–4 minutes until softened and fragrant.
Build the Broth
2
Pour in water or fish stock and bring to a gentle boil.
Stir in tamarind soup mix (or fresh/paste) and mix well.
Season with fish sauce and a little salt. Simmer for 5 minutes to blend flavors.
Add Vegetables
3
Add radish and cook for 3 minutes.
Add eggplant and string beans. Simmer for another 5–7 minutes, until just tender.
Add Fish
4
Gently slide fish pieces into the simmering broth.
Lower heat and cook for 5–8 minutes, depending on thickness, until the fish is opaque and flakes easily.
Add green chili and leafy greens in the last 2 minutes of cooking.
Adjust sourness and seasoning to taste (add more tamarind, fish sauce, or a squeeze of calamansi or lemon).
Serve
5
Serve hot, ideally with steamed jasmine rice.
Optional: garnish with extra green onions or chili slices.
Tips & Variations
6
Fresh tamarind: Boil 1 cup of fresh pods in water for 10 minutes, mash, and strain for a fresh sour broth.
No fish sauce? Use soy sauce or a dash of anchovy paste.
Use shellfish or shrimp for a seafood version (Sinigang na Hipon).
Want it spicy? Slice the chili or add bird’s eye chili at the end.
Serving Suggestions
7
Best paired with steamed rice, fried tofu, or grilled eggplant.
Drink with iced calamansi juice, ginger tea, or a cold lager for contrast.
