Fish Sinigang Recipe (Filipino Tamarind Fish Soup)

Craving that bright, tangy slurp that wakes up your whole palate? This easy fish sinigang recipe delivers exactly that, with tender fish gently simmered in a tamarind-sour broth, tomatoes and onions for sweetness, and a market basket of vegetables added in stages so every bite stays just-cooked.

You can use bangus, pompano, salmon head, or tilapia, then layer in daikon, eggplant, okra, long green chiles, and a last handful of spinach. A splash of fish sauce ties it all together, and a crack of black pepper finishes the bowl. As a coastal cook, I always aim for clean flavors, simple technique, and reliable results.

Hungry now? Use the Jump to Recipe at the bottom to go straight to measurements and steps, or skim the Table of Contents just below to hop to ingredients, storage tips, or FAQs.

Table of Contents

Ingredients for Fish Sinigang

• Fish (2 lb / about 900 g) – bangus (milkfish), pompano, salmon head, or tilapia, cleaned and cut into 2–3 inch slices
• Onion (1 medium) – cut into wedges
• Garlic (3 cloves) – lightly smashed
• Tomatoes (2 medium) – diced or cut into cubes
• Daikon radish (1 cup, about 150 g) – peeled and sliced into thin rounds
• Eggplants (2 medium) – sliced into half-moons
• Okra (10 pods) – trimmed on both ends
• Long green chiles (2 pieces) – kept whole for gentle heat
• Spinach or kangkong (3 cups, packed) – rinsed and drained
• Tamarind base – either ½ cup tamarind paste, 1 cup strained fresh tamarind pulp, or 1 packet Knorr Sinigang sa Sampaloc Mix (40 g)
• Water or light fish stock (2 quarts / 8 cups)
• Fish sauce (2–3 tbsp, or to taste)
• Ground black pepper (¼ tsp, or more to taste)
• Salt – only if needed, since fish sauce already adds saltiness
• Optional flavor boosts:
  • 2 tbsp miso paste (for sinigang sa miso variation)
  • A splash of calamansi juice or cane vinegar before serving for extra tang

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Step-by-Step Instructions

Step 1: Season and Prep the Fish

Lightly sprinkle the fish pieces with salt, then set them aside for 10–15 minutes. This helps firm up the flesh and seasons it gently before cooking. Pat the fish dry with paper towels to avoid excess moisture.

Step 2: Build the Aromatic Base

In a deep stock pot, heat a little oil over medium heat. Add onion wedges and smashed garlic, sautéing until fragrant. Stir in the diced tomatoes and cook until they soften and release their juices. This forms the savory-sweet base of the broth.

Step 3: Add Liquid and Souring Agent

Pour in 2 quarts of water (or light fish stock) and bring it to a gentle boil. Stir in the tamarind paste, fresh pulp, or sinigang mix until dissolved. Let the broth simmer for about 5 minutes so the sourness develops fully.

Step 4: Simmer the Fish

Gently slide the seasoned fish into the pot. Do not stir right away, this helps keep the fish intact and prevents the broth from turning murky. Reduce heat to medium-low and simmer for 6–8 minutes, until the fish is just cooked through and opaque.

Step 5: Add Sturdy Vegetables

Drop in the daikon slices and whole long green chiles. Let them simmer for about 4–5 minutes until the daikon begins to soften but still holds its shape.

Step 6: Add Tender Vegetables

Next, stir in the eggplant slices and cook for 3 minutes. Follow with the okra, simmering another 3 minutes until tender but not mushy.

Step 7: Season and Adjust Flavor

Taste the broth and season with fish sauce and ground black pepper. If you prefer extra tang, splash in calamansi juice or add a bit more tamarind paste. Adjust salt if needed.

Step 8: Finish with Greens

Finally, add the spinach (or kangkong). Stir gently and let it wilt for just 1–2 minutes. Turn off the heat immediately to keep the greens vibrant.

Step 9: Serve

Ladle the steaming broth, fish, and vegetables into deep bowls. Serve hot with jasmine rice and a small dish of fish sauce on the side for dipping or adjusting saltiness at the table.

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Print

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Make-Ahead, Storage & Reheating

Make-Ahead Prep

If you want to save time on cook day, make the broth base in advance. Simmer onions, garlic, tomatoes, water (or light fish stock), and your chosen souring agent (tamarind paste, pulp, or mix) for about 10 minutes; let it cool, then store in the fridge up to 2 days.

When it’s time to cook, bring the broth to a gentle boil, then add the fish and vegetables fresh. This keeps the textures vibrant and streamlines the final cooking.

Storing Leftovers

• In the refrigerator: Transfer sinigang into an airtight container. It keeps well for 3–4 days. Keep fish and hearty vegetables submerged in broth to preserve flavor.
• Freezer option: Freeze the broth separately from fish and vegetables. Liquids freeze cleanly and thaw better; vegetables tend to go mushy, and fish may break apart if frozen.

Reheating with Care

1. Reheat the broth only, bringing it to a rolling boil.
2. While it heats, gently warm up the fish and vegetables in a separate pot (or briefly in the microwave).
3. Combine them just until warmed, avoid overcooking the fish. A quick 30–60 second stir-in ensures everything is heated through without turning to mush.
4. If the broth tastes flat after refrigeration, brighten it with a splash of tamarind paste or a squeeze of calamansi juice before serving.

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FAQs about Fish Sinigang

Can I use frozen fish for sinigang?
Yes, frozen fish works fine. Just thaw it completely in the fridge overnight and pat it dry before cooking so it doesn’t water down the broth.

What’s the best souring agent for authentic flavor?
Fresh tamarind pulp gives the most traditional taste. Tamarind paste or sinigang mix are quicker options, while green mango or guava can be used for fun variations.

How do I keep the fish from falling apart in the soup?
Add the fish gently, avoid stirring right after it goes into the pot, and simmer on medium-low heat. This keeps the flesh intact.

When should I add the vegetables?
Sturdy vegetables like daikon go in first, then medium ones like eggplant, and finally delicate greens like spinach at the very end. This ensures everything is cooked just right.

Can I make fish sinigang without fish sauce?
Yes, you can season with salt instead, though you’ll miss some of the depth that fish sauce adds. A splash of soy sauce or miso paste can also boost flavor.

Is it okay to reheat sinigang more than once?
It’s best to only reheat the portion you plan to eat. Repeated reheating can make the fish overly soft and the vegetables mushy.

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Wrapping Up with a Steaming Bowl

Fish sinigang is one of those recipes that proves how simple ingredients can create something deeply comforting. With tender fish, fresh vegetables, and a tangy tamarind broth, it’s a dish that’s as perfect for an ordinary weeknight as it is for a family gathering.

You may also like:
– Apollo Fish Recipe in 4 Easy Steps
– The Ultimate Fish Burrito Recipe

The steps are straightforward, the flavors are bright, and every bowl feels like a hug from the kitchen.

Give this recipe a try and let it fill your table with that classic Filipino warmth. If you do make it, I’d love to hear how it turned out, drop your thoughts in the comments below.

Until then, enjoy the sour-savory goodness, and happy cooking!