Sinigang na Isda: A Sour Fish Soup

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Sinigang na Isda: A Sour Fish Soup

Milkfish or bangus is the fish most commonly used in cooking fish sinigang. Maya-maya, dalagang-bukid, talakitok, kanduli or any fleshy fish is just as good. I used maya-maya fillets for this version.

Sinigang is a sour soup. The main ingredient may be meat or seafood. Mashed and strained tamarind is usually used for flavoring the broth of meat sinigang. Guava is a better choice for seafood sinigang. This dish also features a variety of vegetables that may include include kangkong (water spinach), sitaw (stringbeans), talong (eggplants), okra and gabi (taro). Long green chili beans are usually added to spice up the broth.

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June 25, 2003  Print This Post   
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Comments

5 Responses to “Sinigang na Isda: A Sour Fish Soup”
  1. Ian says:
    January 12, 2006 at 4:57 pm

    nice site for a filipino specialty.. thnx a lot:)

    Reply
  2. Gail says:
    November 19, 2007 at 6:33 am

    YUM!!! This one, my “cooking powers” can handle :D

    Reply
  3. arch. sherwin says:
    January 24, 2009 at 3:01 am

    maari kayang gamitin yung tilapya na isda para isigang???

    Reply
  4. manolo says:
    March 30, 2009 at 2:10 am

    thanks for this site

    Reply

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Some related discussions...
  1. The Perfect Day « Im Pinay (pee.n[eye]) says:
    April 28, 2007 at 5:30 am

    [...] the lion fish i caught and asked them to cook it with Tamarind soup or sour soup. Here we call it Sinigang. David loved it. Then they served the Lobsters, actually everything else. So he took some lobster [...]

    Reply


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