This recipe provides instructions for making Sinigang na Isda, a popular Filipino soup characterized by its distinct sour and savory broth. “Sinigang” refers to the souring agent used in the broth, which can vary from tamarind, calamansi (Philippine lime), guava, tomatoes, or other sour fruits. “Isda” simply means fish. This dish typically features whole or cut pieces of fish simmered in the sour broth along with various vegetables, creating a flavorful and nutritious soup that is a staple in Filipino cuisine. The sourness of the broth provides a refreshing counterpoint to the richness of the fish and the earthiness of the vegetables. It is often served hot with rice and is considered a comforting and satisfying meal. The image shows a white bowl filled with a light-colored, slightly cloudy broth. A whole cooked fish, seemingly a type of snapper or similar white fish with scales and fins intact, is partially submerged in the broth. Several pieces of vegetables are also visible, including sliced tomatoes (contributing to the broth’s flavor and slight sourness in some variations), long green onions or scallions (adding a mild oniony flavor), and possibly other leafy greens or root vegetables that are common additions to Sinigang. The overall appearance is a simple yet flavorful fish soup with a clear emphasis on the sour broth and fresh ingredients.
Based on common recipes for Sinigang na Isda, the ingredients likely include:
- Fish: Whole fish (like snapper, milkfish, tilapia, or grouper) or fish fillets, cut into serving pieces. The type of fish can vary based on availability and preference.
- Water or Fish Broth: The liquid base for the soup.
- Souring Agent: Traditionally tamarind (fresh pulp or tamarind soup base mix), but also tomatoes, calamansi juice, guava, or other sour fruits can be used. The image suggests tomatoes might be contributing to the sourness.
- Vegetables: Common additions include tomatoes (if not used as the primary souring agent), onions, green beans (string beans), taro (gabi), water spinach (kangkong), radish (labanos), and eggplant. The image shows tomatoes and green onions.
- Long Green Peppers (Siling Mahaba): Add a mild peppery flavor and aroma without significant heat.
- Fish Sauce (Patis): Used for seasoning and to enhance the savory flavor.
- Salt and Black Pepper: To taste.
- Optional: Ginger (for added warmth and flavor), cooking oil (for sautéing onions and tomatoes in some variations).
The preparation typically begins by boiling water or fish broth in a large pot. If using fresh tamarind, it is usually boiled separately, and the pulp is strained to extract the sour liquid, which is then added to the main pot. If using a tamarind soup base mix or other ready-made souring agents, they are dissolved directly in the broth. Onions and tomatoes are often added early to flavor the broth. Some variations involve sautéing onions and tomatoes in a little oil before adding the liquid. The fish is then added and simmered until cooked through. Vegetables that take longer to cook, like taro and radish, are added earlier, while leafy greens like water spinach are added towards the end of cooking. Long green peppers are also added for their flavor. The soup is seasoned with fish sauce, salt, and black pepper to taste. It is important to adjust the sourness according to preference. Sinigang na Isda is typically served hot with steamed white rice.
Sinigang na Isda is best enjoyed hot, allowing the distinct sour and savory flavors of the broth to be fully appreciated along with the tender fish and vegetables.
The texture features flaky, tender fish and a variety of cooked vegetables in a flavorful, watery broth with a noticeable sour tang.
The flavor is a unique combination of sourness, often described as tangy and refreshing, balanced by the savory taste of fish and the subtle sweetness of tomatoes and other vegetables, with an underlying umami from the fish sauce.
Sinigang na Isda (Fish in Sour Broth) is a Filipino soup made with fish simmered in a sour broth along with various vegetables. The sourness is typically derived from tamarind or other souring agents.
The preparation involves boiling water or broth, adding a souring agent and vegetables, simmering until the vegetables are tender, then adding the fish and cooking until done, and finally seasoning with fish sauce and other seasonings.
Ingredients ( अनुमानित based on common recipes and the image):
- 1 whole fish (about 1-1.5 lbs), cleaned and scaled (e.g., snapper, tilapia) or fish fillets (about 1 pound)
- 6 cups water or fish broth
- 2-3 ripe tomatoes, quartered (may act as part of the souring agent)
- 1 large onion, quartered
- 1-2 long green peppers (siling mahaba)
- 1 bunch green onions or scallions, cut into 2-inch pieces
- 1-2 tablespoons fish sauce (patis), or to taste
- Salt and black pepper to taste
- 1 packet (about 20-40g) tamarind soup base mix (if not relying on tomatoes for sourness)
- Optional vegetables: 1 cup green beans, 1 cup cubed taro (gabi), 1 bunch water spinach (kangkong) leaves, 1 white radish (labanos) peeled and sliced, 1 eggplant sliced
- Optional: 1 inch ginger, sliced
Equipment:
- Large pot
- Knife
- Cutting board
- Ladle
Instructions:
- Prepare the Broth: In a large pot, bring water or fish broth to a boil. Add the quartered tomatoes and onion (and sliced ginger, if using). If using a tamarind soup base mix, dissolve it in the boiling water. If using fresh tamarind, boil the pulp separately in a cup of water, strain the liquid, and add it to the main pot, discarding the pulp.
- Add Vegetables: Add the vegetables that take longer to cook first, such as green beans and taro (if using). Simmer for about 5-10 minutes until they start to become tender. Then add radish and eggplant (if using) and continue to simmer for another 5 minutes.
- Add Fish and Peppers: Gently add the whole fish or fish fillets to the pot. Also add the long green peppers (siling mahaba). Simmer until the fish is cooked through and flakes easily with a fork, usually about 8-10 minutes depending on the thickness of the fish. Be careful not to overcook the fish.
- Add Green Onions and Leafy Greens: Add the green onions or scallions and water spinach (kangkong leaves, if using) during the last few minutes of cooking, as they cook quickly.
- Season the Soup: Season the sinigang with fish sauce (patis) and salt and black pepper to taste. Adjust the sourness by adding more tamarind base or other souring agents if desired.
- Serve Hot: Once the fish and vegetables are cooked and the broth is seasoned to your liking, remove from heat. Serve the Sinigang na Isda hot in bowls, often with steamed white rice on the side. The broth, fish, and vegetables are all meant to be enjoyed.
Enjoy this flavorful and comforting Sinigang na Isda!