Simple Fish Sinigang
A quick and comforting Filipino sour soup with fish that's perfect for busy weeknights.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 to 1.5 lbs fish (bangus slices, tilapia, or any firm fish)
- 6 to 8 cups water
- 1 small onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb ginger, sliced (optional but helpful)
- 1 to 2 packs sinigang mix or tamarind paste to taste
- 1 to 2 tbsp fish sauce plus more if needed
Vegetables
- labanos slices, okra, sitaw, kangkong or pechay
- 1 to 2 green chilies for a gentle heat (optional)
Instructions
Preparation
- In a pot, bring water to a boil with onion, tomatoes, and ginger. Let it simmer for about 5 minutes to build the base flavor.
- Add labanos first if using, and simmer until almost tender.
- Add your souring agent. If using sinigang mix, start with one pack, stir, and taste. Add a second pack only if you want it more sour.
- Add fish sauce, then gently add the fish, lowering the heat to a steady simmer.
- After 6 to 10 minutes, add quicker cooking vegetables like okra and sitaw. Add leafy greens last, just before turning off the heat.
- Taste and adjust. If it needs more sourness, add more mix. If it needs more salt, add fish sauce. A tiny pinch of salt may help if the flavor feels flat.
- Serve hot with rice. Extra patis with calamansi on the side, if desired.
Notes
Remember to keep the simmer gentle to prevent the fish from breaking apart. Use ripe tomatoes for better broth flavor and prep vegetables ahead for a quicker cooking time.