Sinigang na Isda: A Sour Fish Soup

casaveneracion.com Sinigang na Isda: A Sour Fish Soup

Milkfish or bangus is the fish most commonly used in cooking fish sinigang. Maya-maya, dalagang-bukid, talakitok, kanduli or any fleshy fish is just as good. I used maya-maya fillets for this version.

Sinigang is a sour soup. The main ingredient may be meat or seafood. Mashed and strained tamarind is usually used for flavoring the broth of meat sinigang. Guava is a better choice for seafood sinigang. This dish also features a variety of vegetables that may include include kangkong (water spinach), sitaw (stringbeans), talong (eggplants), okra and gabi (taro). Long green chili beans are usually added to spice up the broth.

Ingredients :

3/4 kilo of fish
1 onion, diced
2 tomatoes, diced
1 head garlic, minced
2-3 pieces of taro, peeled and cut into 2×2-inch cubes
1 bunch of kangkong (leaves and upper stalks only)
1 bunch kamote tops (leaves only)
2 eggplants, sliced
1 green chili pepper
1 pack of “sinigang” mix (I used tamarind-based) good for 1 liter of soup
1 tbsp. cooking oil
salt or patis (salted fish sauce)

How to :

Cut fish into serving pieces. Set aside.

Heat oil in a big saucepan or casserole. Saute garlic. Add onions, chili pepper and tomatoes. Stir until onions are transparent and tomatoes start to crumble. Add 1 liter of water and salt or patis. Add taro. Bring to a boil. Simmer until taro is almost tender. Add the eggplant and simmer for 5 minutes. Pour in the sinigang mix. Next, add the fish and simmer for 5-10 minutes, depending on how big your fish pieces are. Add kangkong and kamote tops. Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.
2. Stay on topic; this is not a general Q&A forum.
3. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

13 Responses

  1. Ian says:

    nice site for a filipino specialty.. thnx a lot:)

  2. Gail says:

    YUM!!! This one, my “cooking powers” can handle :D

  3. maari kayang gamitin yung tilapya na isda para isigang???

  4. manolo says:

    thanks for this site

  5. Jager says:

    Tilapia can be used of course.

    Any kind of fish will do I guess. Explore different flavors. :)

  6. madelyn pablo says:

    i’m so curious about what kind of fish i will used for sinigang.

  7. madelyn pablo says:

    thanks for this site i learned a lot of useful tips to cook.

  8. ricky bermoy says:

    Yes!we cook tuna sonigang for rainy season..hmmmm

  1. April 28, 2007

    […] the lion fish i caught and asked them to cook it with Tamarind soup or sour soup. Here we call it Sinigang. David loved it. Then they served the Lobsters, actually everything else. So he took some lobster […]

  2. February 15, 2010

    […] of people opt for the more convenient tamarind paste in jars or the powdered soup base for cooking sinigang. I used to but not anymore. I extracted the juice from a hundred grams of fresh tamarind today to […]

  3. August 12, 2013

    […] 47 Sands Street. Among the favorite dishes are adabong gaboy (pork fried in soy sauce and garlic); sinigang isda and sinigang visaya (fish soups); mixta (beans and rice), and such tropical fruits as mangoes and […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>