🍲 Sinigang na Isda

Soup · Main ingredient: Fish · ⏱ 22 min · Serves 5 · ~₱375 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg maya-maya or bangus, cleaned and sliced into steaks
• 2 pc Medium tomatoes, quartered
• 1 pc Medium white onion, quartered
• 1 thumb Ginger, sliced
• 1 pc Radish (labanos), sliced
• 2 pc Pieces eggplant, sliced diagonally
• 1 bunch Kangkong (water spinach), trimmed
• 1 bunch String beans (sitaw), cut into 2-inch lengths
• 2.5 pc Pieces green finger chili (siling pansigang)
• 2 tbsp Fish sauce (patis), or to taste
• 3 pinch Salt to taste

Instructions

1. In a pot, combine rice washing, tomatoes, onion, and ginger. Bring to a boil and simmer for 5 minutes until tomatoes soften.
2. Mash the tomatoes slightly with a spoon, then add the tamarind soup base (or boiled and strained fresh tamarind pulp) and stir to dissolve.
3. Add the radish and simmer for 3-4 minutes until slightly tender.
4. Gently add the fish steaks and simmer for 5-7 minutes without stirring too much, to keep the fish intact.
5. Add the eggplant and string beans, and cook for another 3-4 minutes.
6. Season with fish sauce and salt to taste, adjusting sourness with more tamarind base if needed.
7. Add the green chili and kangkong last, and simmer for 1-2 minutes until just wilted.
8. Turn off heat and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🍲 Sinigang: The Filipino Art of Sour Soup