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.
In a large pot, heat oil over medium heat.
Add onion, ginger, and tomatoes. Sauté for about 3–4 minutes until softened and fragrant.
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 radish and cook for 3 minutes.
Add eggplant and string beans. Simmer for another 5–7 minutes, until just tender.
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 hot, ideally with steamed jasmine rice.
Optional: garnish with extra green onions or chili slices.
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.
Best paired with steamed rice, fried tofu, or grilled eggplant.
Drink with iced calamansi juice, ginger tea, or a cold lager for contrast.
4 servings