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Fish Sinigang

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 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. 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. 6

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

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Questions

What internal temperature should Fish Sinigang reach?

For Fish Sinigang, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of tamarind in Fish Sinigang?

The entry for Fish Sinigang calls for 3 tbsp tamarind soup base mix. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use a different white fish instead of the fish in Fish Sinigang?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Fish Sinigang uses 2 lbs red snapper steaks, cleaned.

Can I make Fish Sinigang less spicy?

Yes. The heat in Fish Sinigang comes from 2 long green chili peppers, whole. For a milder plate, remove the seeds and ribs from the chili peppers, or use half; nothing else in the method changes.

How many calories are in Fish Sinigang?

One serving (the recipe makes 4) is about 220 calories, with 32 g protein, 12 g carbohydrate and 4 g fat, plus 3 g fiber and 950 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Fish Sinigang?

Yes. Refrigerate Fish Sinigang for 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.

Serve it with

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