Fish sinigang is a Filipino sour soup made with tender fish, vegetables, and a tangy tamarind broth, usually served hot with rice. This version uses firm white fish and sinigang mix for a dependable balance of sourness and savory flavor; families and regions vary the fish, vegetables, and souring ingredients.
Ingredients
- 1½ lb (680 g) firm white fish fillets, such as tilapia, cod, or snapper, cut into 2-inch (5 cm) pieces
- 8 cups (1.9 L) water
- 1 medium yellow onion (about 150 g), peeled and cut into wedges
- 2 medium tomatoes (about 250 g), cut into wedges
- 1½ tablespoons (22 ml) fish sauce, plus more to taste
- 1 packet (about 40 g) sinigang sa sampalok mix, or the amount specified on the packet for 8 cups (1.9 L) broth
- 1 medium daikon radish (about 250 g), peeled and sliced into ¼-inch (6 mm) rounds
- 6 oz (170 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
- 1 small eggplant (about 250 g), cut into ½-inch (1 cm) slices
- 1 mild green chile, such as a long green pepper, left whole (optional)
- 4 cups (120 g) loosely packed spinach or water spinach (kangkong), thick stems trimmed
- ¼ teaspoon (1 g) fine salt, plus more as needed
- ¼ teaspoon (0.5 g) freshly ground black pepper
Instructions
- Prepare the fish and vegetables. Pat the fish dry and check carefully for pin bones. Cut the onion and tomatoes into wedges, slice the daikon and eggplant, and trim the beans. Keep the leafy greens aside so they can go in at the end. If using frozen fish, thaw it safely in the refrigerator before cooking.
- Build the broth. Pour the water into a large pot and add the onion, tomatoes, fish sauce, and whole green chile, if using. Bring to a boil over medium-high heat, then lower the heat and simmer for 8 minutes, until the tomatoes soften and begin to flavor the broth.
- Season and cook the firm vegetables. Stir in the sinigang mix, following the packet’s directions if its dilution differs from the amount listed. Add the daikon and simmer for 6 minutes. Add the green beans and eggplant; simmer for another 4 to 6 minutes, until the vegetables are nearly tender but still hold their shape.
- Poach the fish gently. Reduce the broth to a gentle simmer and carefully lower in the fish pieces. Simmer without vigorous stirring for about 5 to 8 minutes, depending on thickness, until the fish is opaque and flakes easily. For food safety, check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid boiling hard, which can break the fish apart.
- Finish and taste. Add the spinach or water spinach and cook for 1 to 2 minutes, just until wilted. Taste the broth and adjust with salt, pepper, or a little more fish sauce. If it is too sour, add a small splash of water; if you want it sharper, dissolve a little additional sinigang mix in hot broth before stirring it in.
- Serve. Ladle the soup, vegetables, and fish into bowls while hot. Offer steamed rice and extra fish sauce or calamansi on the side.
Tips
- Choose fish that stays together. Cod, snapper, tilapia, and other firm white fish work well. Thin, delicate fillets cook quickly and can fall apart, so add them later and handle them gently.
- Control the sourness. Sinigang mixes vary by brand and packet size. Start with the amount recommended for your broth volume, taste before adding more, and remember that vegetables and fish soften the broth’s sharpness.
- Use fresh tamarind if mix is unavailable. Simmer about 8 oz (225 g) fresh tamarind pods in 2 cups (475 ml) water until soft, about 15 minutes; mash and strain the pulp, then add it gradually to taste. Bottled tamarind concentrate can also work, but its intensity varies, so follow its label and add it in small amounts. These options give a less standardized result than sinigang mix.
- Keep the broth at a simmer. A rolling boil can break up fish and make the vegetables mushy. Add greens at the end because they need very little cooking.
Serving Suggestions
Serve fish sinigang as a main course with steamed jasmine rice or another plain white rice, which balances the tart broth. Put the rice in separate bowls rather than stirring it into the pot, so leftovers keep their texture. A small dish of fish sauce with sliced chile lets each person season their serving, and calamansi or lime wedges offer a fresh citrus accent. The soup is satisfying on its own, but it also pairs well with simple grilled vegetables or a crisp cucumber salad.
Variations
For a more traditional souring flavor, use fresh tamarind pulp or a prepared tamarind concentrate instead of sinigang mix; adjust gradually because products differ in strength. Kangkong, or water spinach, is a common leafy addition when available, while regular spinach is a convenient substitute with a softer texture. You can replace the daikon with a small amount of taro (gabi), added early enough to become tender, or use bok choy in place of some of the greens. Salmon or milkfish (bangus) can replace white fish, though salmon makes the broth richer and bangus has more bones to watch for. For a more substantial soup, add a few sliced green chiles or extra vegetables, but avoid overcrowding the pot.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Store the fish and broth together and use within 3 to 4 days. The fish will soften and may flake more after storage, so handle it gently. Reheat only the portion you plan to eat on the stovetop over medium-low heat until steaming throughout and at least 165°F (74°C), checking with a food thermometer; avoid repeated reheating. You can freeze the cooled soup in a freezer-safe container for up to 2 months for best quality, although the vegetables may become softer. Thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What fish is best for sinigang?
Choose fish that holds together in simmering broth, such as cod, snapper, tilapia, or firm portions of milkfish. The exact choice varies by region and household. Check for bones before serving, especially if using milkfish.
Can I use frozen fish?
Yes. Thaw it in the refrigerator, then pat it dry before adding it to the pot. Frozen fish may release a little extra water, so taste the broth near the end and adjust its seasoning if needed.
How do I make sinigang less sour?
Use less sinigang mix at first, or dilute the finished broth with a little hot water. Taste after each addition. A little extra fish sauce can restore savory depth, but it will not remove sourness, so add it sparingly.
Can I make the soup ahead?
You can prepare the broth and vegetables ahead, refrigerate them within 2 hours, and cook the fish when you are ready to serve. If reheating the whole soup, bring it to 165°F (74°C), then keep the heat gentle and avoid prolonged boiling.
Why did my fish fall apart?
It may have been stirred too much, cooked at a rolling boil, or simmered longer than necessary. Lower the fish into gently simmering broth and leave it mostly undisturbed; begin checking for doneness after about 5 minutes.
Is sinigang mix the same as tamarind?
No. Sinigang mix is a seasoned souring blend, often based on tamarind, and its salt and flavor strength vary. Fresh tamarind pulp or plain concentrate can provide sourness, but you may need to add salt and fish sauce separately to balance the soup.
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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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