Filipino Sinigang na Isda: A Tangy Tamarind Fish Soup

If you’re in the mood for a seafood soup that packs a punch, look no further than Filipino Sinigang na Isda. This vibrant dish is celebrated for its unmistakable tanginess, thanks to the tamarind that gives it a distinctive flavor profile. It’s a perfect choice for those chilly evenings or whenever you crave something comforting that still feels light.

Sinigang na Isda is more than just a soup; it’s a culinary experience that brings the essence of Filipino cuisine to life. Using fresh fish and a variety of vegetables, this dish is a delightful balance of tart and savory flavors, making it a favorite among seafood lovers.

A Traditional Filipino Dish

A bowl of Sinigang na Isda with fish, radish, and greens in tamarind broth, served with rice.

This Sinigang na Isda is a hearty and nourishing soup featuring tender fish simmered in a luscious tamarind broth. The combination of fresh vegetables enhances the dish, adding both flavor and texture, while the sour notes invigorate the palate, making each spoonful an exciting experience.

Ingredients

1 lb white fish (e.g., bangus or tilapia), cleaned and cut into pieces
6 cups water
1 medium onion, quartered
2 medium tomatoes, quartered
1 radish (labanos), sliced
1 cup string beans (sitaw), trimmed
2 cups water spinach (kangkong) or other leafy greens
1/2 cup tamarind paste or 2-3 fresh tamarind pods
2 tablespoons fish sauce (patis)
Salt and pepper to taste
Chili peppers (optional, for heat)

Instructions

Prepare the Broth: In a large pot, bring water to a boil. Add the quartered onion and tomatoes, cooking until softened.
Add the Fish: Gently place the fish pieces into the pot and simmer for about 5-7 minutes until the fish is cooked through.
Incorporate Vegetables: Add the sliced radish and string beans to the pot. Cook for an additional 5 minutes until the vegetables are tender.
Add Tamarind: Stir in tamarind paste or fresh tamarind pulp, adjusting the sourness to taste. Season with fish sauce, salt, and pepper.
Finish with Greens: Finally, add the water spinach (kangkong) or other leafy greens and any optional chili peppers for heat. Let the greens wilt for a minute before removing the pot from heat.
Serve: Ladle the Sinigang na Isda into bowls and enjoy with steamed rice on the side.