Sinigang Na Isda (Fish in Sour Soup)
Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minSinigang na isda swaps the usual pork for thick slices of halibut, and uses rice water as the broth base, giving the soup a slightly starchy body that clings to every spoonful.
Fresh lemon juice provides the sour punch here instead of tamarind, which makes this version bright and citrusy.
Daikon radish and Japanese eggplant simmer until tender, then the fish goes in and cooks gently for just 10 to 15 minutes.
A whole bunch of fresh spinach wilts under the lid right at the end.
Squeeze extra lemon over each bowl at the table for those who like it mouth-puckeringly tart.
Chef Tips
- Save your rice washing water! The starchy liquid gives sinigang broth its characteristic cloudy body and subtle thickness
- Keep the fish on the bone for more flavor in the broth. The bones add richness as they simmer
- Add the spinach after you turn off the heat. The residual steam wilts it in a minute or two without overcooking
- Start with less chili and adjust up. You can always add heat, but you can’t take it away
Ingredients
Directions
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.
Reduce heat to medium, add radishes, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes.
Add fish and simmer for another 10 to 15 minutes until cooked.
Turn off heat.
Correct sesonings to taste.
Add spinach and cover for 1 to 2 minutes.
Serve immediately.
For extra tartness, sprinkle a little lemon juice on individual bowl servings.
Comments
Hi!
Your Sinigang looks really delicious!
I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind).
Keep well.