📝 About This Recipe
Sinigang na Isda is the soul-warming cornerstone of Filipino home cooking, celebrated for its signature 'asim' or vibrant sourness. This seafood version features tender white fish bathed in a tamarind-infused broth, accented by a colorful array of crisp-tender vegetables and the subtle heat of long green chilies. It is a masterclass in flavor balance, offering a refreshing yet deeply comforting experience that perfectly encapsulates the tropical spirit of the Philippines.
🥗 Ingredients
The Seafood
- 1 kg Whole Milkfish (Bangus) or Red Snapper (cleaned, scaled, and sliced into 2-inch thick steaks)
The Aromatic Broth Base
- 8 cups Water or Rice Wash (Hugas-Bigas) (rice wash adds a beautiful body to the soup)
- 40-50 grams Tamarind Pulp or Sinigang Mix (adjust according to desired sourness)
- 1 large Red Onion (quartered)
- 3 large Roma Tomatoes (quartered)
- 1 thumb-sized piece Fresh Ginger (sliced into coins to remove fishiness)
- 3-4 tablespoons Fish Sauce (Patis) (plus more for serving)
The Vegetables
- 1 medium Radish (Labanos) (peeled and sliced diagonally)
- 1 bunch String Beans (Sitaw) (cut into 2-inch lengths)
- 2 medium Eggplant (sliced diagonally)
- 6-8 pieces Okra (tops trimmed)
- 1 large bunch Water Spinach (Kang Kong) (leaves and tender stalks separated)
- 2-3 pieces Green Finger Chilies (Siling Haba) (kept whole for mild heat)
- 1 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the water (or rice wash), onions, tomatoes, ginger, and black peppercorns.
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2
Bring the mixture to a rolling boil over medium-high heat. Once boiling, lower the heat to a simmer for 5-8 minutes until the tomatoes are softened and the onions are translucent.
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3
Using the back of a wooden spoon, gently crush the softened tomatoes against the side of the pot to release their juices and color into the broth.
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4
Add the tamarind pulp (if using a seedless paste or mix). If using fresh tamarind, boil them in a separate small pot of water until soft, mash them, and strain the concentrated juice into the main pot.
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5
Add the sliced radish to the pot and simmer for 3 minutes, as they take longer to cook than other vegetables.
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6
Carefully slide the fish pieces into the simmering broth. Ensure the fish is submerged. Avoid stirring too vigorously from this point on to keep the fish from breaking apart.
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7
Add the fish sauce (patis) and the green finger chilies. Let the fish simmer gently for 5-7 minutes until the flesh turns opaque.
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8
Add the string beans, okra, and eggplant. Cover the pot and simmer for another 3-4 minutes until the vegetables are tender but still vibrant.
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9
Taste the broth. If it's too sour, add a splash more water; if not sour enough, add more tamarind. Adjust saltiness with more fish sauce if needed.
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10
Turn off the heat. Add the water spinach (kang kong) stalks and leaves on top. Cover the pot for 1-2 minutes; the residual heat will perfectly wilt the greens without overcooking them.
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11
Transfer the soup to a large serving bowl, ensuring each portion gets a piece of fish and a variety of vegetables.
💡 Chef's Tips
Use 'Rice Wash' (the water from the second rinse of your rice) as your soup base for a thicker, cloudier, and more authentic broth. Always add the fish only when the broth is already boiling to prevent a 'fishy' smell and taste. Do not overcook the fish; as soon as the meat is white and firm, it is ready. Overcooked fish becomes tough and loses its sweetness. If you cannot find Kang Kong, baby spinach or bok choy are excellent leafy green substitutes. For an extra kick, slightly poke the green chilies with a fork before adding them to the pot to release more heat.
🍽️ Serving Suggestions
Serve piping hot in deep bowls alongside a plate of steamed white jasmine rice. Provide a small side saucer of fish sauce (patis) with crushed bird's eye chilies (calamansi optional) for dipping the fish. A side of crispy fried dried fish (tuyo) provides a wonderful salty contrast to the sour soup. Pair with a cold glass of sweetened Pandan water or a crisp lager to balance the acidity. Enjoy as a communal meal, placing the large pot in the center of the table for everyone to share.