Fish Sinigang Recipe is the sour, savory Filipino soup that turns a handful of vegetables and a few pieces of fish into something deeply comforting.
The broth gets its signature tang from tamarind, and every spoonful is loaded with tender fish, radish, eggplant, and leafy greens.
If you have never made a fish sinigang recipe before, do not let the long ingredient list intimidate you.
It is really just a matter of simmering everything in stages, and I will walk you through each one so your broth turns out balanced, bright, and just sour enough.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Fish Sinigang Recipe
This soup hits every craving at once, sour, savory, and packed with vegetables.
It also comes together in under an hour, which makes it realistic for a weeknight dinner.
If your family already loves my Chicken Sinigang Recipe, this fish version is an easy way to add more seafood into your weekly rotation.
- Ready in about 50 minutes from start to finish
- One pot, minimal cleanup
- Naturally gluten free and dairy free
- Loaded with vegetables in every bowl
- Easy to customize with whatever produce you have on hand
- A lighter, brothy alternative to heavier cream based soups
Ingredients
Most of these ingredients are things you can find at any regular grocery store, though a trip to an Asian grocery store will make sourcing the tamarind base and fish sauce even easier.
Feel free to swap the fish for whatever firm, mild variety is freshest near you.
- 1 1/2 lbs salmon fillets (or milkfish, red snapper, or tilapia), cut into 2 inch chunks
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 inch piece fresh ginger, sliced thin
- 1 packet (40g) tamarind soup base mix, or 3 tablespoons tamarind paste
- 2 tablespoons fish sauce (patis), plus more to taste
- 1 medium daikon radish, sliced into rounds
- 1 small eggplant, sliced
- 6 pieces okra, trimmed
- 1 cup string beans, cut into 2 inch pieces
- 2 long green chili peppers
- 2 cups kangkong (water spinach) or baby spinach, roughly chopped
- Salt and pepper, to taste
You might also enjoy: Pork Sinigang Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a heavy bottomed pot will help the broth simmer evenly without scorching.
A fine mesh strainer is genuinely useful if you are working with fresh tamarind paste instead of a powdered mix.
- Large stockpot or Dutch oven
- Fine mesh strainer
- Chef’s knife
- Cutting board
- Ladle
This same pot works great for my Beef Sinigang Recipe if you want to try a heartier version next.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this fish sinigang recipe at home, and they genuinely make the process easier or the results better.
1. Mama Sita’s Sinigang sa Sampaloc Mix
This is my go-to shortcut for a consistently sour, well balanced broth without having to juice or strain fresh tamarind.
It dissolves quickly and gives you that classic tang in just one step.
Keep a couple of packets in your pantry and you can make sinigang any night of the week.
2. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled pot holds heat evenly, which keeps the broth at a gentle simmer instead of a hard boil that can break apart the fish.
It also looks nice enough to bring straight to the table. Mine has lasted years of near weekly soup making.
3. Three Crabs Fish Sauce
Not all fish sauces taste the same, and this brand has a cleaner, more balanced flavor than some of the sharper ones I have tried.
A splash at the end rounds out the sourness of the broth beautifully. A little goes a long way, so one bottle lasts a long time.
4. Stainless Steel Fine Mesh Strainer
If you prefer working with fresh tamarind pulp over a packaged mix, a sturdy fine mesh strainer makes straining out the seeds and fibers so much easier.
It is also handy for skimming foam off the broth as it simmers.
This is one of those small tools that quietly earns its keep in the kitchen.
These same tools come in handy whenever I make my Filipino Chicken Adobo Recipe.
Step-by-Step Instructions: How to Make Fish Sinigang
1. Prepare the Fish
- Rinse the salmon or fish of your choice under cold water and pat it dry with paper towels.
- Cut the fish into 2 inch chunks, keeping the pieces uniform so they cook at the same rate.
- Sprinkle the fish lightly with salt on both sides and set it aside while you prepare the broth. This helps season the fish from the inside out.
2. Build the Base of the Broth
- Pour the 8 cups of water into your large stockpot or Dutch oven and set it over medium high heat.
- Add the quartered onion, quartered tomatoes, and sliced ginger to the pot.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer and let it cook for about 8 minutes, until the tomatoes begin to soften and break down slightly.
3. Add the Sour Base
- Stir in the sinigang sa sampaloc mix or tamarind paste, whisking gently so it dissolves fully into the broth.
- Taste the broth at this point, it should already have a noticeable tang. Add a little more tamarind paste if you prefer a sourer soup.
- Let the broth simmer for another 2 to 3 minutes so the flavors meld together.
4. Add the Hardy Vegetables
- Add the sliced daikon radish to the pot first, since it takes the longest to soften.
- Let it simmer for about 5 minutes before adding the eggplant slices.
- Continue simmering for another 5 minutes, until both the radish and eggplant are just starting to turn tender but not mushy.
5. Add the Fish
- Gently lower the seasoned fish chunks into the simmering broth, spacing them out so they cook evenly.
- Avoid stirring too vigorously at this stage, since fish can break apart easily. A gentle swirl of the pot is enough to distribute the pieces.
- Let the fish poach in the broth for about 5 to 6 minutes, until it turns opaque and flakes easily with a fork.
6. Add the Quick Cooking Vegetables
- Add the okra, string beans, and long green chili peppers to the pot.
- Simmer for another 3 to 4 minutes, just until the string beans turn bright green and tender crisp.
- Stir in the fish sauce, then taste the broth and adjust the seasoning with salt and pepper as needed.
7. Finish With the Greens
- Turn off the heat and add the kangkong or baby spinach to the pot.
- Let the residual heat wilt the greens for about 1 minute, this keeps them vibrant instead of overcooked.
- Ladle the fish sinigang into bowls, making sure everyone gets a good mix of fish, vegetables, and broth, then serve hot with steamed rice on the side.
This same gentle poaching method is one I also use in my Seafood Stew Recipe, since it keeps delicate seafood from overcooking.
Tips for The Best Fish Sinigang
A few small adjustments make a real difference in how this soup turns out.
Most of these tips come down to timing and taste testing along the way.
- Add the fish last so it stays tender instead of falling apart
- Taste the broth before adding fish sauce, since tamarind mixes vary in saltiness
- Use fish with firmer flesh, like salmon or red snapper, so it holds its shape in the simmering broth
- Do not stir the pot too much once the fish is in, a gentle swirl is enough
- Add more tamarind paste toward the end if you want a sharper sour flavor
- Keep the greens for the very last step so they stay bright and do not turn mushy
The same low and slow approach works well in my Tom Yum Soup Recipe, another sour broth soup that depends on good timing.
Serving Suggestions
Fish sinigang is meant to be eaten with steamed white rice, since the rice soaks up the sour broth beautifully.
A small dish of fish sauce with chopped chili on the side lets everyone adjust the seasoning to their own taste.
- Steamed jasmine rice
- A side of fish sauce and sliced chili for dipping
- Crispy fried tofu for extra texture
- A cold glass of iced tea or calamansi juice
- Grilled Fish Tacos With Slaw for a lighter lunch pairing the next day
Another favorite: Grilled Fish Tacos With Slaw
Variations of Fish Sinigang
Sinigang is one of the most flexible dishes in Filipino cooking, so there is plenty of room to make it your own.
Here are a few ways home cooks commonly change it up.
- Swap the fish for shrimp or a mix of shrimp and fish for a seafood medley
- Use guava or green mango instead of tamarind for a different kind of sourness
- Add taro root along with the radish for a starchier, heartier broth
- Stir in a spoonful of shrimp paste (bagoong) at the table for extra depth
- Increase the chilies for a spicier version of the broth
I learned a lot about balancing sour and spicy broths while developing my Hot And Sour Soup Recipe.
Storage and Reheating
Fish sinigang keeps well for a couple of days, though the fish is always best enjoyed the day it is made.
If you know you will have leftovers, consider keeping the greens separate until reheating.
- Store in an airtight container in the refrigerator for up to 2 days
- Reheat gently on the stovetop over low heat, avoiding a hard boil
- Freezing is not recommended, since the fish and vegetables lose their texture
- Add a splash of water when reheating if the broth has thickened
- Add fresh greens after reheating rather than freezing or storing them in the broth
Read Also: Crab Cakes Recipe
Nutritional Facts
This fish sinigang recipe is naturally light, since it relies on broth and vegetables rather than cream or heavy thickeners.
Exact numbers will vary depending on the fish you use and how much rice you serve alongside it.
- Calories: approximately 260 per serving
- Protein: approximately 28g
- Carbohydrates: approximately 14g
- Fat: approximately 10g
- Fiber: approximately 4g
- Sodium: approximately 620mg
For another light, broth forward option, take a look at my Miso Soup Recipe.
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in a lot of nutritional value from its vegetables and fish.
Each ingredient brings something a little different to the bowl.
- Salmon is rich in omega-3 fatty acids and high quality protein
- Tamarind contains antioxidants and has traditionally been used to support digestion
- Ginger has anti-inflammatory properties and can help settle the stomach
- Radish is low in calories and provides a good amount of vitamin C
- Water spinach is a good source of iron and vitamin A
I cover similar nutrient-dense produce in my Air Fryer Fish Sticks Recipe, if you are looking for another way to work more fish into your meals.
FAQs About Fish Sinigang
1. What is the best fish to use for fish sinigang?
Firm, mild fish works best since it holds together during simmering.
Salmon, red snapper, and milkfish are all popular choices.
2. Can I use fresh tamarind instead of a soup base mix?
Yes, fresh tamarind pulp works well and gives a slightly deeper flavor.
Soften it in warm water, then strain out the seeds and fibers before adding the liquid to your broth.
3. Why did my fish fall apart in the soup?
This usually happens from too much stirring or a broth that is boiling too hard.
Keep the heat at a gentle simmer once the fish goes in and stir as little as possible.
4. Is fish sinigang supposed to be very sour?
It should have a noticeable tang, but the sourness is meant to be balanced rather than overwhelming.
Start with less tamarind and add more gradually until it tastes right to you.
5. Can I make this soup vegetarian?
Yes, you can swap the fish for tofu and use a vegetable broth base instead of fish sauce.
The sour tamarind broth still works beautifully with the vegetables on their own.
Fish Sinigang Recipe
Ingredients
- 1 1/2 lbs salmon fillets or milkfish, red snapper, or tilapia, cut into 2-inch chunks
- 8 cups water
- 1 medium onion quartered
- 2 medium tomatoes quartered
- 1 inch piece fresh ginger sliced thin
- 1 packet (40g) tamarind soup base mix or 3 tablespoons tamarind paste
- 2 tablespoons fish sauce patis, plus more to taste
- 1 medium daikon radish sliced into rounds
- 1 small eggplant sliced
- 6 pieces okra trimmed
- 1 cup string beans cut into 2-inch pieces
- 2 long green chili peppers
- 2 cups kangkong water spinach or baby spinach, roughly chopped
- Salt to taste
- Pepper to taste
- Steamed jasmine rice
- Fish sauce with sliced chili for dipping
- Crispy fried tofu optional, for extra texture
Equipment
- Large stockpot or Dutch oven Heavy-bottomed pot helps broth simmer evenly
- Fine-mesh strainer Useful for straining fresh tamarind paste or skimming foam
- Chef’s knife
- Cutting board
- Ladle
Method
- Rinse the fish under cold water, pat dry, and cut into 2-inch chunks. Sprinkle lightly with salt on both sides and set aside.
- Pour water into a large stockpot over medium-high heat. Add onion, tomatoes, and ginger. Bring to a boil, then reduce to a simmer and cook for 8 minutes until tomatoes soften.
- Stir in the tamarind soup base mix or paste until fully dissolved. Simmer for 2-3 minutes to meld flavors. Taste and add more tamarind if desired.
- Add daikon radish and simmer for 5 minutes. Add eggplant and simmer for another 5 minutes until just tender.
- Gently lower the seasoned fish into the broth. Poach for 5-6 minutes until opaque and flakes easily. Avoid stirring vigorously.
- Add okra, string beans, and chili peppers. Simmer 3-4 minutes until beans are tender-crisp. Stir in fish sauce and adjust seasoning with salt and pepper.
- Turn off the heat and add kangkong or spinach. Let residual heat wilt the greens for 1 minute. Ladle into bowls and serve hot with steamed rice.
Nutrition
Notes
- Add the fish last so it stays tender instead of falling apart in the broth.
- Taste the broth before adding fish sauce, since tamarind mixes vary in saltiness.
- Use fish with firmer flesh like salmon or red snapper so it holds its shape during simmering.
- Do not stir the pot too much once the fish is in; a gentle swirl is enough.
- Add more tamarind paste toward the end if you prefer a sharper sour flavor.
- Keep the greens for the very last step so they stay bright and do not turn mushy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat.
- Freezing is not recommended, as the fish and vegetables lose their texture upon thawing.
- For a vegetarian version, swap the fish for tofu and use vegetable broth instead of fish sauce.
- Serve with a side of fish sauce and chopped chili so everyone can adjust the seasoning to their taste.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Fish sinigang is one of those meals that feels like a warm hug in a bowl, sour, savory, and loaded with vegetables.
Once you get the hang of the timing, it becomes a soup you will want to make again and again.
I would love to hear how yours turns out, so drop a comment below once you have given this fish sinigang recipe a try, and feel free to share this recipe with anyone who loves a good bowl of soup.
Recommended:
- Tom Kha Gai Recipe
- Pho Recipe
- Wonton Soup Recipe
- Garlic Butter Shrimp With Veggies
- Lemon Herb Baked Salmon
