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Fish Sinigang Recipe

Fish Sinigang Recipe

iamwinfred
Fish Sinigang 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. This easy one-pot recipe comes together in under an hour for a light, healthy weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Filipino
Servings 6 servings
Calories 260 kcal

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

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

For Serving

  • Steamed jasmine rice
  • Fish sauce with sliced chili for dipping
  • Crispy fried tofu optional, for extra texture

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 14gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 620mgPotassium: 890mgFiber: 4gSugar: 6gVitamin A: 35IUVitamin C: 40mgCalcium: 8mgIron: 10mg
Keyword filipino soup, fish sinigang, salmon sinigang, tamarind soup
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