Sinigang Recipe with Fish: Tamarind-Sour Filipino Soup

Fish sinigang is a Filipino sour soup made with fish, vegetables, and a bright tamarind broth, usually served hot with rice. This version balances tangy broth with mild fish and vegetables that cook in stages, so each stays tender rather than turning soft or breaking apart.

Ingredients

1½ pounds (680 g) firm fish, cut into 4 to 6 large steaks or pieces; skin-on fish such as milkfish, snapper, or salmon works well
8 cups (1.9 L) water
⅓ cup (80 ml) unsweetened tamarind concentrate or puree; see the substitute note in the instructions
1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion (about 150 g), peeled and cut into wedges
2 medium ripe tomatoes (about 300 g), cut into wedges
1 inch (25 g) fresh ginger, thinly sliced; optional, but useful with fish
8 ounces (225 g) daikon radish, peeled and cut into ½-inch (1.25 cm) half-moons
1 small Asian eggplant (about 200 g), cut into 1-inch (2.5 cm) pieces
6 ounces (170 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
2 tablespoons (30 ml) fish sauce, plus more to taste
1 or 2 long green chilies, such as siling haba, left whole or slit once; optional
6 ounces (170 g) water spinach (kangkong), tough ends removed and stems cut into 2-inch (5 cm) lengths
¼ teaspoon (1 g) freshly ground black pepper
½ teaspoon (3 g) fine salt, only if needed after tasting

Instructions

Prepare the fish and vegetables. Pat the fish dry and check it for scales or stray bones. Keep the pieces fairly large; small cubes are more likely to fall apart as the broth simmers. Cut the vegetables as directed and keep the water spinach separate from the firmer vegetables. If using frozen fish, thaw it safely in the refrigerator before cooking and pat away excess moisture.
Start the broth. Set a large, heavy pot over medium heat and add the oil. Add the onion, tomatoes, and ginger, if using. Cook for about 4 minutes, stirring gently, until the onion starts to soften and the tomatoes begin to release their juice. Pour in the water and bring it to a steady boil, which usually takes about 5 minutes depending on the pot and stove.
Season and simmer the radish. Stir in the tamarind concentrate, fish sauce, and black pepper. Add the daikon and whole chilies, if using. Lower the heat to maintain a gentle simmer and cook for 8 minutes, or until the daikon is beginning to turn tender but still holds its shape. Taste a spoonful of broth. Tamarind products vary in strength, so if it is already very sharp, wait to add any more souring ingredient.
Add the remaining firm vegetables. Add the eggplant and green beans. Simmer for about 4 minutes, then check a piece of each. They should be nearly tender but not limp; they will cook a little more while the fish poaches. If the pot is boiling hard, reduce the heat before adding fish, since vigorous bubbling can break up delicate pieces.
Poach the fish gently. Slide the fish into the broth in a single layer as much as possible. Keep the liquid at a gentle simmer and cook for 7 to 8 minutes, depending on the thickness of the pieces. Avoid stirring; if needed, spoon broth over the tops instead. Check the thickest piece with a food thermometer. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); the flesh should also look opaque and separate easily with a fork.
Finish with water spinach and adjust. Add the water spinach and simmer for 1 to 2 minutes, just until the leaves wilt and the stems are bright green. Turn off the heat. Taste the broth and add more fish sauce for savory depth, a little more tamarind for sourness, or the measured salt if it needs it. For a smoother, less intense broth, add hot water a little at a time. Serve while hot, taking care when lifting out the fish.

Tips

Choose pieces that can stand up to simmering. Fish steaks with skin and bone, such as milkfish or snapper, tend to stay together better than thin fillets. Salmon is a convenient option with a richer flavor. If using boneless fillets, cut them into large portions and lower them into the pot gently; do not stir once they are in the broth.
Adjust sourness gradually. Tamarind concentrate, fresh tamarind puree, and packaged sinigang seasoning can differ considerably in strength and saltiness. Add an initial amount, taste the broth, and build from there. Fish sauce is salty, so taste before adding the optional salt.
Use a quiet simmer, not a rolling boil. A hard boil can make the fish flake apart and turn eggplant mushy. If the pot begins bubbling vigorously after the fish goes in, lower the heat immediately and let the fish cook gently.
Keep the greens fresh until the end. Water spinach cooks quickly and loses its color and texture if left simmering for a long time. Add it only after the fish is cooked, and serve soon after it wilts.

Serving Suggestions

Serve fish sinigang in deep bowls with plenty of broth, vegetables, and a piece of fish in each portion. Steamed white rice is the usual companion: spooning the sour broth over rice makes a substantial meal and helps balance the sharp, savory flavor. Keep extra rice warm separately so it does not soak up all the broth before serving.

For a simple condiment, offer small dishes of fish sauce and sliced fresh chili so each person can season their own bowl. A squeeze of calamansi or lime is optional, but taste first because tamarind already provides the characteristic tartness. If serving a whole fish steak with bones, remind diners to eat carefully and provide a small plate for bones. The soup is best served hot, soon after the leafy greens are added.

Variations

Filipino sinigang has many household and regional variations, including differences in the souring ingredient, vegetables, and choice of protein. For a more traditional tamarind flavor, use fresh tamarind pods: simmer about 8 ounces (225 g) of pods in water until soft, mash them, then strain the liquid and pulp into the soup. This takes extra time and produces a fresher, sometimes more gently fruity sourness than concentrate. Tamarind concentrate is a practical shortcut when fresh pods are unavailable.

Sinigang sa sampalok seasoning mix is another convenient option. Use one 1.4-ounce (40 g) packet in place of the ⅓ cup (80 ml) tamarind concentrate, then taste before adding extra salt or fish sauce because many mixes contain salt. The flavor is convenient and consistent but can taste more seasoned and less directly fruity than tamarind puree. For vegetables, try taro, okra, or radish leaves; add dense taro earlier so it has time to soften, and add tender leafy greens at the end.

If water spinach is difficult to find, use spinach as a substitute. Add it in the final minute because its leaves wilt faster and it will not have the same slightly crisp stems. You can also omit the ginger for a cleaner tamarind-and-fish flavor, or add a little more chili for heat. Different fish will give the broth a different character: mild white fish keeps it light, while salmon makes it richer. Avoid very thin fish fillets unless you can add them in large, intact pieces.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. Transfer it to a shallow, covered container so it cools promptly, and keep the fish with enough broth to prevent it from drying out. Cooked fish sinigang keeps for 3 to 4 days in the refrigerator. The fish and greens soften over time, so the leftovers may not have quite the same texture as a freshly made pot. For best quality, store rice separately.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring the broth gently and turning the fish carefully. Heat leftovers to 165°F (74°C), checking the center of the fish with a food thermometer. Avoid prolonged boiling, which can make the fish break apart and the vegetables very soft. A microwave also works: use a covered microwave-safe bowl, heat in short intervals, and check that the food reaches 165°F (74°C) throughout. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). The greens may become softer after freezing.

Frequently Asked Questions

What fish is best for sinigang?
Choose a firm fish that can be cut into thick steaks or large chunks. Milkfish (bangus) is a familiar choice, while snapper and salmon are practical alternatives. Boneless fillets can work, but handle them gently and avoid stirring once they are in the pot. Check carefully for bones when serving.

Can I make fish sinigang with sinigang mix instead of tamarind?
Yes. Replace the tamarind concentrate with one 1.4-ounce (40 g) packet of sinigang mix, adding it to the broth before the vegetables. Packets vary in salt and sourness, so taste before adding the full amount of fish sauce or any extra salt. The result is convenient but may taste more seasoned than broth made with plain tamarind.

How can I stop the fish from falling apart?
Use large, thick pieces, keep the broth at a gentle simmer, and do not stir after adding the fish. Lower each piece into the broth carefully and use a spoon to baste the top if necessary. Cook just until the thickest part reaches 145°F (63°C), the USDA FSIS safe minimum for fish; cooking it much longer can make it dry and fragile.

Why is my sinigang too sour?
Tamarind products are not equally concentrated, and some packaged mixes are quite tart. Dilute the broth with a little hot water, then rebalance with a small amount of fish sauce if it needs savory flavor. Next time, begin with less tamarind than the recipe amount and add more after tasting; it is easier to increase sourness than to remove it.

Can I prepare the soup ahead?
You can cut the vegetables and portion the fish a few hours ahead, keeping them covered in the refrigerator and separate from one another. For the best texture, cook the soup close to serving time. If you make the full pot in advance, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); the fish and greens will be softer than when freshly cooked.

Can I use spinach instead of water spinach?
Yes. Use the same weight of ordinary spinach, but add it at the very end and simmer only until wilted, usually less than a minute. Spinach has softer leaves and lacks the crisp stems of water spinach, but it is a useful substitute when kangkong is unavailable.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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