Fish Sinigang

Name: Fish Sinigang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs red snapper steaks, cleaned; 3 tbsp tamarind soup base mix; 6 cups water; 2 tomatoes, quartered; 1 yellow onion, quartered; 2 tbsp fish sauce; 1 cup daikon radish, sliced; 2 long green chili peppers, whole; 4 cups baby bok choy, halved

A classic Filipino sour soup featuring fish cooked in a tangy tamarind broth with tender vegetables.

35 minEasyServes 4220 cal/serving

FilipinoSoupStovetopPescatarianLow CarbHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs red snapper steaks, cleaned
3 tbsp tamarind soup base mix
6 cups water
2 tomatoes, quartered
1 yellow onion, quartered
2 tbsp fish sauce
1 cup daikon radish, sliced
2 long green chili peppers, whole
4 cups baby bok choy, halved

Instructions

1

In a large pot, bring 6 cups water to a boil over medium-high heat.
2

Add 1 quartered yellow onion and 2 quartered tomatoes, then cover and simmer for 5 minutes until tomatoes soften slightly.
3

Stir in 3 tbsp tamarind soup base mix and 2 tbsp fish sauce until completely dissolved.
4

Add 1 cup sliced daikon radish and 2 whole long green chili peppers, and cook for 3 to 4 minutes until radish is tender-crisp.
5

Gently lower 2 lbs cleaned red snapper steaks into the broth and simmer for 5 to 7 minutes until the fish registers 145°F internally and flakes easily.
6

Turn off heat, submerge 4 cups halved baby bok choy in the hot broth, and let rest for 2 minutes before serving.

Questions

How long does Fish Sinigang keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Fish Sinigang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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