This sinigang na isda is made in one pot. It features fish in a sour and savory broth with plenty of vegetables and is typically served with a bowl of rice. It is a comforting and refreshing soup at any time of year.
Fish soups are always a hit in our family growing up. Whether it was freshwater fish or saltwater fish, tamarind or bilimbi as a souring agent it was then served with a bowl of rice to share. I remember sharing it with my brothers and sisters which were lovely times. Do you remember dishes that you shared with your family that you all liked?
Sour soup is not my daughter’s thing yet but she was able to try fish tamarind soup. She commented that it was fishy and would like to stick with fried fish for now. Any traditional dishes from your childhood that you make and share with your kids?
What is sinigang na isda
Sinigang is a Filipino sour soup or stew made with protein like meat, fish or plant-based protein, vegetables and a souring agent. Isda is fish, in this recipe it refers to salmon fish head, hence the recipe being called sinigang na ulo ng salmon or simply sinigang na isda.
Why you’ll love sinigang na isda
Sinigang na isda is a comforting and refreshing soup that can be enjoyed any time of the year.
1. Quick and easy – Sinigang na isda is cooked in one pot and easy to put together following a few steps. While the rice is steaming in one pot or a rice cooker, cut up the ingredients for sinigang, simmer them and by the time the rice is ready so will the soup.
2. Easy to find ingredients – Use other bone-in fish like sea bass, sea bream, tilapia, milkfish or even catfish to make sinigang. Substitute the vegetables with any vegetable at hand. For the souring agent, use citrus juice like lemon or lime instead of tamarind, guava or bilimbi.
3. Affordable ingredients – Ingredients and substitutions are easily found in supermarkets, so there is no need to go to the Asian grocer to make sinigang.
Ingredients to make Sinigang
Rice wash water – It is starchy water leftover from washing rice. It is traditionally used in our family in place of plain water, especially in fish soups to thicken the soup. Substitute with fish broth or dashi to make a flavourful, fish broth.
Onion – Use onion or shallots.
Ginger – This is an essential ingredient in fish soups to get rid of unpleasant smell and to enhance flavour.
Salmon head – Use bone-in fish head or firm fish that can withstand long simmering time to produce a flavourful, fish soup. Instead of salmon use sea bream, sea bass, tilapia, milkfish or catfish.
Tomatoes – One of the traditional ingredients to add sweetness and acidity.
Tamarind pulp – Unripe tamarind is commonly used but if unavailable, use tamarind pulp, guava, bilimbi, lemon juice or lime juice.
Daikon Radish – Substitute with aubergine or eggplant or okra. Keep in mind the cooking time although according to the hardiness or softness of the vegetables.
Pak choy – Water spinach is commonly used but any leafy greens can be used like pak choy, sweet potato tops, mustard greens, kale or spinach.
Fish sauce – Add soy sauce or salt if fish sauce is not available.
Optional ingredient: Banana peppers or any pepper of choice. Keep the heat of the pepper in mind when adding to the soup as it can affect the spice level of the dish. Keep the peppers or chillies whole if serving to a crowd so that anyone who cannot eat spicy peppers can take them out.
Mushrooms are a nice addition too. Give them a try and let us know how you go.
How to make sinigang na ulo ng salmon
In a heavy-bottomed pot, pour the rice wash water. Add the onion, ginger and the fish in the pot. Bring to a boil. Once it reaches boiling point, turn the heat to low and simmer for 10 minutes.
Skim off the scum. Scoop a couple of spoons of the broth to pour over the tamarind pulp. Leave to rehydrate.
Add the tomatoes and radish to the pot. Simmer until the radish is tender. Add the white parts of the pak choy. Simmer for a minute.
While the pot is simmering away, squish the tamarind pulp with the back of the spoon to release the pulp and make a paste.
Add the paste to the soup. Season with fish sauce.
Add the green part of the pak choy. Put the lid to cover. Simmer for 30 seconds to a minute. Turn the heat off. Check if the seasoning is right. Serve with a bowl of rice and enjoy with a saucer of extra fish sauce, prik nam pla or soy sauce vinegar dip.
Choosing the Right Souring Agent for Your Sinigang
The distinctive tartness of sinigang is what makes this Filipino soup popular and nostalgic. While tamarind is the most traditional choice, several souring agents can create authentic and delicious results. Here’s a guide to help you choose the best option for your kitchen.
Tamarind (Sampalok)
Rich, complex sourness with subtle fruity and earthy notes. It is best for traditional sinigang with a deep, well-rounded-flavor.
How to Use:
– Fresh tamarind pods: Boil and extract the pulp, then strain
– Tamarind paste: Dissolve in warm water before adding
– Cooking time: 15-20 minutes to fully develop flavor
Pros: Most authentic flavor, adds depth and complexity, widely available in Asian markets
Cons: Fresh tamarind requires extra prep time.
Tips: If using fresh tamarind, look for pods that are brown and slightly soft. Avoid green, unripe pods as they’ll be too astringent.
Tamarind Powder or Sinigang Mix
Bright, straightforward sourness with consistent results. For quick weeknight cooking, beginners, consistent flavor every time.
How to Use:
– Add directly to broth according to package directions
– Usually 1-2 tablespoons per liter of water
– Cooking time: Instant, dissolves quickly
Pros: Convenient, no prep required, consistent results, affordable, long shelf life
Cons: Less complex flavor than fresh tamarind, may contain MSG or additives, can taste slightly artificial
Tips: Start with less than the package recommends and adjust to taste. Some brands are saltier than others, so taste before adding more seasoning.
Green Mango (Manggang Hilaw)
It gives sinigang a fresh, bright, fruity sourness with natural sweetness. Best when mangoes are in season and goes well with seafood versions, when you want a lighter taste.
How to Use:
– Peel and slice green mangoes
– Add early in cooking process
– Cooking time: 10-15 minutes until soft
Pros: Fresh, natural flavor, adds subtle sweetness, beautiful color, firm texture holds up well
Cons: Seasonal availability, more expensive than other options unless you have a mango tree in your garden, sourness level varies by ripeness.
Tips: Choose firm, very green mangoes for maximum sourness. The greener, the better. Slightly under-ripe green mangoes work best.
Calamansi (Filipino Lime)
Bright, citrusy, aromatic sourness similar to lime and orange. Finishing touch, seafood sinigang, adding brightness to the broth.
How to Use:
– Squeeze juice directly into soup
– Add at the end of cooking or at serving
– Use 8-12 calamansi for a pot of sinigang
Pros: Fresh, vibrant flavor, aromatic, adds brightness, no cooking needed.
Cons: Requires many fruits for a full pot, can be expensive outside the Philippines, flavor can be too sharp for some.
Tips: Roll the calamansi on the counter before squeezing to release more juice. Add just before serving to preserve the fresh citrus aroma.
Guava (Bayabas)
Flavor Profile: Mild sourness with tropical, slightly floral notes.
Best For: Pork or beef sinigang, when you want a gentler sour flavor.
How to Use:
– Use green, unripe guavas
– Quarter and add to broth
– Cooking time: 20-25 minutes until soft
Pros: Subtle and pleasant flavor, adds body to the broth, natural thickening from pectin.
Cons: Can be hard to find, sourness is milder than other options, may need to combine with another souring agent.
Tips: Look for hard, green guavas at Asian or Latin markets. If the guava is too ripe and soft, it won’t provide enough sourness.
Kamias (Bilimbi)
Sharp, intensely sour with a slightly vegetal note.
Best For: Experienced sinigang makers, when you want extra tangy soup.
How to Use:
– Slice whole fruits lengthwise
– Add during cooking
– Cooking time: 10-15 minutes
Pros: Powerful sour punch, authentic regional variation, interesting flavor dimension
Cons: Very difficult to find outside Southeast Asia, extremely sour (use sparingly), can overpower delicate proteins.
Tips: Start with just a few pieces and taste as you go. Kamias is significantly more sour than tamarind, so less is more.
Santol
Mild tartness with subtle fruity undertones
Best For: Gentle, family-friendly sinigang, pork dishes
How to Use:
– Use unripe santol fruit
– Peel and separate flesh from seeds
– Cooking time: 15-20 minutes
Pros: Milder option for those sensitive to sourness, adds interesting texture
Cons: Rare outside the Philippines or Southeast Asia, requires significant prep work, very mild sourness
Tips: Santol works best combined with another souring agent like tamarind or calamansi for a more balanced flavor.-Don’t be afraid to combine different souring agents for more complex flavor. Popular combinations include:
– Tamarind + Calamansi: Traditional base with a bright finish
– Green Mango + Tamarind Mix: Fresh fruit flavor with convenient consistency
– Guava + Calamansi: Mild sourness with citrus brightness
– Tamarind + Bilimbi: For those who love extra tangy sinigang
For home cooks starting out, I recommend tamarind powder or sinigang mix for its reliability and ease of use. As you become more comfortable with the recipe, experiment with fresh tamarind or green mango for a more authentic, nuanced flavor. Keep calamansi or regular lime on hand to brighten the soup just before serving.
The beauty of sinigang is its flexibility. The souring agent you choose should depend on what’s available, your personal taste preference, and the protein you’re using. Seafood pairs beautifully with bright, citrusy agents like calamansi or green mango, while heartier meats like pork and beef can handle the deeper complexity of tamarind or the intensity of kamias.
Storage and Leftovers
Let the soup cool completely and store leftovers in a container with a tight-fitting lid. Keep it in the fridge for 2 to 3 days.
When storing sinigang, take the leafy greens out and store them in a separate container. This will help to keep them from going soggy when reheating.
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
Try These Filipino Fish Dishes Next
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Let’s get cooking.
Sinigang na Isda (Siningang na Salmon)
Ingredients
- 500 ml rice wash water
- 1 medium onion cut into quarters
- 1 inch ginger knob, sliced
- 200 grams salmon head cleaned, chopped into chunks
- 100 grams daikon radish cut into 1 1/2 inch pieces
- 2 medium tomatoes sliced into quarters
- 100 grams pak choy white and green parts separated
- 1-2 tbsp fish sauce or soy sauce or salt and pepper to taste
Instructions
- In a pot, pour the rice water wash, add onion, ginger and fish and bring to a boil.
- Turn the heat to low and simmer for 10 minutes.
- Skim off the scum. Scoop a couple of spoons of the broth to pour over the tamarind pulp. Leave to rehydrate.
- Add the daikon and tomatoes and simmer for 5 minutes or until the daikon is tender.
- Squish the tamarind pulp with the back of the spoon to release the pulp and make a paste.
- Add the paste to the soup – Season with fish sauce.
- Add the green part of the pak choy. Put the lid to cover. Simmer for 30 seconds to a minute. Turn the heat off.
- Check if the seasoning is right. Serve with a bowl of rice and enjoy with a saucer of extra fish sauce, prik nam pla or soy sauce vinegar dip.
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