Sinigang na tanigue in sampalok is one of the varieties of fish sinigang. Tanigue or Spanish mackerel is perfect for cooking this dish because the meat is so delicious and tender but firm. It also doesn’t have too much fishy taste and odor unlike most salt water fishes. This recipe uses sampalok and miso as souring agent and the blending is also perfect. I guess this could be a must try recipe if you are thinking of cooking fish sinigang this week.
Sinigang na Tanigue sa Sampalok: A Bowl of Tangy Comfort Comfort Food
Growing up in Batangas, it was always special on Sundays because lunch was cooked at home using freshly caught seafood. My Tito Boy, a fisherman, used to bring the freshest catch of tanigue, or Spanish mackerel, straight from the docks. He introduced us one weekend with a twist on our usual fish soup by making Sinigang na Tanigue sa Sampalok. The flavor of tanigue fits so perfectly with the sour broth rich but mildest that it already occupied a special place on our family table ever since that day.
This variation of sinigang brings together what is almost a linear delicate flavor of tanigue with the ultimate sourness of tamarind and umami depth of miso. The taste harmony created with ingredients like this is one of comfort, familiarity, and even nostalgia. Even if you are making it for the hundredth time, such simplicity of the process would make for good sharing moments with family and friends.
Why Tanigue is the Fish of Choice for This Recipe
I would say that tanigue is one of the top picks for fish sinigang since it is very much favored by many to be an authentic choice. I always remember my Lola preferred on this type of fish because its meat is tender yet firm enough to hold its shape in the broth, unlike other saltwater fish, which have a strong “fishy” smell. This makes tanigue more appealing, especially to beginners who have just started cooking these types of dishes.
The beauty of tanigue lies in its ability to take in the tangy broth without losing its subtle flavor. It’s one of the favorite Filipino dishes many households relish not only for sinigang but also for grilling and frying. Every time my cousin Liza comes over from Manila, she asks for tanigue sinigang lunch with lots of reminiscing of how we used to spend our summers at the beach with our favorite tanigue sinigang.
Tamarind and Miso Role: Sour and Savory Flavor
What I think separates this sinigang from the rest is the combination of tamarind and miso. While sinigang was sourced solely with tamarind, my Tita Celia-one always found in the kitchen messing around-stepped in once and mixed it up with miso. Well, that was a change for the better. Miso infuses in a depth and richness to the broth so the tart sourness of the tamarind is balanced with the savory comfort of its aftertaste.
We boil the tamarind until it becomes soft and press it through a strainer so that we can extract all the juice; this is an important step since the flavor of the tamarind is fully captured in the soup. However, you can use tamarind paste if you do not have time either, though there is something about the fresh, tart taste of tamarind that makes the effort worthwhile. Then, the miso is added during the sautéing to well mix up the garlic, onion, and tomatoes, that will give a rich base for the soup.
Good Sauté: Is the key to Good Broth.
One of the most important lessons my mom taught in cooking is sinigang. That is, after sautéing the garlic, onion, ginger, and tomatoes, you put in all the rest. Really, it makes all the difference. This taste sets the whole dish. Otherwise, it’s just going to be bland.
My brother Rodel, who loves cooking almost as much as eating, insists that the tomatoes have to be very mushy, almost caramelized before adding the miso. This, according to him, is what will give the soup its depth of flavor. And he’s not wrong. That really is the difference between a flat, boring broth and one balanced with deep flavors.
Cooking the Fish Just Right
When I put the fish into the broth, the very first thing that goes through my mind is this has to be a full boil. My Lola always reminded me that if you put in the fish before it’s quite ready, the flavors won’t seep into the fish as well. I always wait for the broth to start boiling before slowly swishing in the pieces of tanigue one by one. That way, the fish is able to absorb all the tangy goodness without going overboard in the cooking.
This other crucial preparation of fish is never to make it overboil. Tanigue cooks quickly and if you keep letting it in the boiling broth for that long it would get tough to eat. Two to three minutes can be enough in getting the fish through while keeping it tender and flaky. My cousin Nida once remarked that in other areas they prefer to fry the fish first before putting it into the soup to be added with texture. That’s interesting variation. Personally however, I like the clean, delicate taste of poached tanigue in the sour broth.
Service of Sinigang: Remember the Dipping Sauce
For sure, no food is ever complete in every meal of my family without an excellent dipping sauce; in this case, this does not disappoint. My dad would always mix calamansi, patis, and a little bit of the broth from the sinigang to make a tangy, salty dip for the fish. The best thing that happens in this recipe-putting it together-is in the dipping sauce itself, which releases a balance of acidity and salt to match the sweetness of the tanigue to perfection.
In fact, most of my uncles prefer fresh chili in the dipping sauce to spice things up. And I must say, that adds a fine heat that harmonizes with the thickness of the rich broth. It is such a simple addition but makes the dish that much more special, making each bite so much more satisfying.
Dish that Brings Back Memories
For me, every spoonful of this fish sinigang would remind me of lazy afternoons spent with my family by the sea. The tanginess of the tamarind is just so eloquent, yet this mild delicate flavor of the fish makes it just the ultimate comfort food. Any season, shared with family or solo, and this dish warms the body and heart.
So the next time you’re reaching for something simple yet flavorful to cook, give this version of sinigang a try. Fresh tanigue, tangy tamarind, and umami-rich miso created a soup that’s deliciously familiar while excitingly new, a perfect reminder of flavors from home.
How to Cook Sinigang na Tanigue sa Sampalok
Ingredients
- 1 1/2 kilos medium size tanigue Spanish Mackerel, about 2 pcs
- 3 cloves garlic minced
- 1 pc medium size onion chopped
- 1 inch piece of ginger sliced in strips
- 3 pcs tomatoes sliced into wedges
- 1/2 kilo fresh unripe tamarind
- 1/4 cup miso
- 3 pcs green chili or siling pansigang
- 3 bunches of mustard leaves or mustasa
- 2 Tbsp. cooking oil
- 2 tsp. Magic Sarap or any granulated seasoning
- 1 1/2 liters water
- Patis fish sauce to taste
Instructions
How to cook Sinigang na Tanigue sa Sampalok:
- Clean the tanigue by removing the gills and internal organs, divide the fish by slicing into 4 pcs each.
- Wash in running water to clean the blood from the fish and set aside.
- Boil the tamarind in 2 cups of water until tender. Cool. Then strain the tamarind and press it in the strainer to extract the juice in a bowl. Set aside.
- In a pot, heat oil and saute garlic, onion, ginger for a few minutes then add the tomatoes and saute again for a few minutes or until the tomatoes are soft.
- Add the miso and stir cook for a few minutes also then pour the water, tamarind juice and bring to a boil.
- Boil for at least 5 minutes then add the green chili and season with patis and Magic Sarap.
- After a minute or two, put the tanigue in boiling broth one by one then continue boiling for 2 minutes.
- Then add in the mustard leaves and simmer for 1 minute then serve hot.
Notes
Cooking Tips:
Use Fresh Tanigue for the Best Flavor
Fresh tanigue or Spanish mackerel is so delicate in flavor and firm in texture that this dish is just right for the tanigue. Be sure always to get fish that has clear eyes and a bright, shiny look to ensure quality. Fresh tanigue also holds well in the broth and absorbs the tangy flavors quite well without breaking apart.Squish out Tamarind Juice Thoroughly
Boil the tamarind until it becomes soft and then you press through a strainer extracting all the juice. That is the only way you can get the full sourness of the tamarind, which complements the flavors in the broth. Skip this or strain it terribly, and the final broth could be an unexciting, limp, and rather disappointing dish.Do Not Overcook the Fish
Tanigue cooks up quickly, so this must be avoided in boiling the soup. Adding the fish once the soup has reached a rolling boil, it should be cooked for only 2-3 minutes in order to keep the tenderness inside. Overcooking the fish may make it tough and dry, so one must watch the time counted in order to yield the best result.
Ahh where do you use the 1/2 kilo fresh unripe tamarind?