How to Cook Sinigang na Tilapia

Sinigang na tilapia is a tangy Filipino soup made with tender tilapia simmered in a tamarind-based broth, enriched with fresh vegetables and savory seasonings.

Prep Time10

Cook Time5

Total Time15

Course: Fish Recipe

Cuisine: Filipino

Keyword: chicken pastil panlasang pinoy, FIlipino rcipe, fish recipe, fish sinigang, sinigang tilapia

Servings: 6 servings

Calories: 140kcal

Author: Manny

Ingredients

1 kilo tilapia cleaned, scales and innards removed and cut into 2 pcs each
3 pcs tomatoes quartered
1 pc onion quartered
2 pcs green chilies or siling haba
1 pc thumb sized ginger sliced
150 grams sampalok tamarind fruit
3/4 cup talbos ng kamote sweet potato leaves
3 Tbsp. patis or fish sauce
1 pcs small radish slice diagonally
6 cups rice wash or rice water
pepper to taste

Instructions

How to cook Sinigang na Tilapia:

In a pot, bring the rice wash to a boil. Then put the onions, tomatoes and ginger. Boil for another 2 minutes and cover.
Then add the tamarind fruit and boil again for another 2 minutes or until the tamarind is soft. Remove from the pot and put in a small bowl. Press the tamarind using a spoon to crush the fruit.
Get some soup from the pot and pour on the tamarind. Extract the juice from the tamarind while pressing the fruit in the strainer directly above the pot. Discard the seeds and peel. Then add the tilapia and radish in the pot and bring to a boil.
While the soup is boiling add in the siling haba, kamote tops, patis and pepper. Cover and boil for another 3 minutes or until done. Serve hot.

Notes

Cooking Tips:

Use Fresh Tilapia for the Best Flavor

Fresh tilapia ensures your tilapia has a clean and mild taste without the muddy or overly fishy flavor that can overpower the dish. Check for clear, shiny eyes and firm flesh when selecting whole fish at the market. If fresh isn’t available, frozen fillets work too, but be sure to thaw them properly to maintain their texture.

Don’t Skip the Tamarind Extraction

The tangy kick of sinigang comes from properly extracting the juice from fresh tamarind fruit. Boil the tamarind until soft, then mash and strain it into the broth to avoid seeds and tough fibers. This step might take a little extra time, but it’s what gives the soup its authentic sour depth.

Add Vegetables at the Right Time

Vegetables like radish and talbos ng kamote bring texture and balance to the dish, but timing is crucial to keep them from overcooking. Add firmer vegetables like radish early on and delicate greens toward the end to preserve their freshness. This way, you’ll enjoy a vibrant, flavorful soup with perfectly cooked ingredients.