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How to Cook Sinigang na Lapu-Lapu (Grouper in Sour Broth)

Sinigang na Lapu-Lapu is a comforting Filipino sour soup made with tender grouper fish simmered in a tangy tamarind broth, complemented by fresh vegetables and subtle spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: boiled grouper, fish sinigang, sinigangang na lapu-lapu
Servings: 4 servings
Calories: 118kcal
Author: Manny

Ingredients

  • 1 kilo medium size lapu lapu
  • 1 medium size onion quartered
  • 2 medium size tomato quartered
  • 1 bundle kangkong leaves or any leafy vegetables take only the leaves and leaf stalk then discard the main stem
  • 1 cup string beans cut into 1 & 1/2 inch long
  • 5 pcs okra
  • 1 inch ginger chopped
  • 1 medium size white radish sliced into rounds
  • 1 small eggplant sliced
  • 1 cup tamarind juice boil tamarind, about 300 grams to 2 cups water or 2 tbsp. sampalok sinigang mix
  • 4 pcs large green chilis or siling pansigang
  • Patis or fish sauce or rock salt or iodized table salt

Instructions

How to cook Sinigang na lapu-lapu:

  • Clean the lapu-lapu by removing the gills and internal organs. Wash in running water and slice into 1 to 2 inches wide.
  • In a large pot pour 6 to 8 cups water and bring to a boil then add onions, tomatoes and tamarind juice (or sinigang mix) and simmer for at least 3 to 5 minutes.
  • Then add the fish and let it simmer again for another 8 to 10 minutes or until the fish is already cooked.
  • Season with salt or patis. You can add some magic sarap, namnam or any other granulated seasonings in the market.
  • Then add the all the vegetables and green chili then cook for 2 to 3 minutes.
  • Serve hot with fish sauce, kalamansi and red chili for dipping.

Notes

Cooking Tips:

Use Fresh Tamarind for a Richer Broth

While sinigang mix is convenient, using fresh tamarind gives the broth a deeper and more authentic sourness. Simply boil the tamarind pods in water, then mash and strain the juice into your pot. The extra effort is worth it for that fresh, tangy flavor that brings out the best in the fish.

Add the Fish Last to Prevent Overcooking

Lapu-lapu has delicate, flaky meat, so it’s important to avoid overcooking it. Make sure the broth is fully flavored with the tamarind and vegetables before adding the fish. Simmer the fish for just 8 to 10 minutes, until it’s tender and cooked through but still firm.

Don’t Forget the Dipping Sauce

A simple dipping sauce of fish sauce, calamansi, and red chilies takes this dish to another level. The salty and tangy mixture enhances the delicate flavors of the lapu-lapu. Serve it on the side to let your family or guests adjust the flavor to their liking.