Go Back

Fish Sinigang

Print Recipe Pin Recipe
Servings: 5 servings
Course: Main Course, Side Dish, Soup
Cuisine: Filipino
Ingredients Equipment Instructions Video Nutrition

Ingredients
  

  • 230 g milkfish (bangus – includes head, tail, and 2 center slices)
  • 1 onion (cut into wedges)
  • 1 tomato (quartered)
  • 1 eggplant (quartered)
  • 1 radish (sliced or ½ of a large radish)
  • 2 Anaheim peppers (or other mild green chili)
  • 4 long beans (cut into 2-inch pieces)
  • 4 lady fingers (okra, cut into 1-inch pieces)
  • 4 sprigs water spinach (kang kong)
  • 6 tbsp tamarind paste (or 1 packet Sinigang mix)
  • 1 liter water
  • 1 tbsp fish sauce (plus salt to taste)

Equipment

  • 1 Large pot (2-3 liters capacity)
  • 1 Ladle
  • 1 chopping board
  • 1 knife
  • Medium bowls (for serving)
  • Soup spoons (for serving)

Instructions
 

  1. Prep the vegetables
    Slice the onion, tomato, radish, and eggplant.
    Cut the long beans and okra.
    Rinse the water spinach and cut into 2-inch lengths.
    Rinse and prepare the milkfish (cleaned and cut).
  2. Start the soup
    In a large pot, bring 1 liter of water to a boil.
  3. Add core ingredients
    Gently place in the milkfish, followed by onion, tomato, radish, eggplant, and Anaheim peppers.
  4. Season
    Add fish sauce and a pinch of salt to taste.
  5. Simmer
    Cover and simmer for 10 minutes, or until the vegetables are tender and the fish is cooked through.
  6. Add the tang
    Stir in tamarind paste or Sinigang mix. Let it dissolve and infuse the broth.
  7. Finish with leafy greens
    Add the long beans, lady fingers, and water spinach. Cook for 2–3 minutes more until just soft.
  8. Serve warm
    Ladle into bowls and enjoy hot — perfect on its own or with a bowl of steamed rice.

Watch & Cook

Serving Tips:

  • Best served fresh while hot.
  • Add more tamarind or fish sauce based on your tanginess preference.
  • You can swap milkfish with shrimp, salmon, or tofu for variation.

Health Benefits

  • Rich in Omega-3 Fatty Acids
    Thanks to milkfish (bangus), this soup supports heart health, brain function, and reduces inflammation.
  • Low in Saturated Fat
    Using fish instead of pork or beef makes this Sinigang a lighter, heart-friendly option.
  • Packed with Vitamins & Antioxidants
    Vegetables like tomatoes, eggplant, radish, okra, and spinach offer vitamins A, C, K, and antioxidants that boost immunity and skin health.
  • Supports Digestive Health
    Tamarind aids digestion and adds a natural detox effect. The soup is also high in dietary fiber.
  • Hydrating & Low-Calorie
    A broth-based dish with plenty of vegetables makes it filling yet low in calories — ideal for weight management.
  • Regulates Blood Pressure
    Potassium-rich ingredients like spinach and tomatoes help maintain healthy blood pressure levels.

Nutrition Facts (Per Serving – Approximate)

Nutrient Amount
Calories 180 kcal
Total Fat 6g
Saturated Fat 1.5g
Omega-3 Fatty Acids High
Protein 18g
Carbohydrates 12g
Dietary Fiber 4g
Vitamin A 25% DV
Vitamin C 40% DV
Sodium 650mg
Calcium 10% DV
Iron 8% DV
DV = Daily Value based on a 2,000-calorie diet. Actual values may vary based on fish size and vegetable portions.