Name: Filipino Sinigang na Isda
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp neutral oil (like canola or vegetable); 1 medium onion, quartered; 2 medium tomatoes, quartered; 1 thumb-sized piece of ginger, peeled and sliced; 4 cups water or fish stock; 1 packet tamarind soup base mix (like Knorr or Mama Sita); 700 g firm white fish (tilapia, bangus/milkfish, snapper), cleaned and cut into serving pieces; 1 tbsp fish sauce, plus more to taste; Salt & pepper, to taste; 5 string beans (sitaw), cut into 2-inch pieces; 1 small daikon radish (labanos), peeled and sliced; 1 medium eggplant, sliced into half-moons; 1 cup water spinach (kangkong) or bok choy; 1 green chili (siling haba), whole (optional, for a mild kick)

DifficultyBeginner

CategoryFish, Soups

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.

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Soup Base

1 tbsp neutral oil (like canola or vegetable)

1 medium onion, quartered

2 medium tomatoes, quartered

1 thumb-sized piece of ginger, peeled and sliced

4 cups water or fish stock

1 packet tamarind soup base mix (like Knorr or Mama Sita)

Protein

700 g firm white fish (tilapia, bangus/milkfish, snapper), cleaned and cut into serving pieces

1 tbsp fish sauce, plus more to taste

Salt & pepper, to taste

Vegetables (traditional and flexible)

5 string beans (sitaw), cut into 2-inch pieces

1 small daikon radish (labanos), peeled and sliced

1 medium eggplant, sliced into half-moons

1 cup water spinach (kangkong) or bok choy

1 green chili (siling haba), whole (optional, for a mild kick)

Sauté Aromatics

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

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

Add radish and cook for 3 minutes.
Add eggplant and string beans. Simmer for another 5–7 minutes, until just tender.

Add Fish

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

Serve hot, ideally with steamed jasmine rice.
Optional: garnish with extra green onions or chili slices.

Tips & Variations

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

Best paired with steamed rice, fried tofu, or grilled eggplant.
Drink with iced calamansi juice, ginger tea, or a cold lager for contrast.

Ingredients