20-Min Fish Sinigang
A bright, tangy Filipino fish stew built on tamarind broth with leafy greens and radish. Ready in under 20 minutes—the weeknight version of the classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
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Ingredients
- 1 lb fish fillets (grouper, snapper, or cod), 1-inch thick
- 3 tbsp tamarind paste
- 8 oz radish (daikon), cut into wedges
- 4 oz bok choy or leafy greens, chopped
- 4 oz long beans or green beans, cut into 2-inch pieces
- ½ medium onion, halved
- 1 piece ginger, 1-inch piece, sliced thin
- 3 cups fish or vegetable broth
Instructions
- 1
Dissolve tamarind paste in 3 cups broth. Heat oil in a large pot or deep skillet over medium.
- 2
Add onion and ginger, cook until fragrant, about 1 minute.
- 3
Pour in tamarind broth. Add radish and long beans, bring to a simmer.
- 4
When radish is tender, slide fish fillets into the broth. Simmer gently until opaque throughout, 5–6 minutes.
- 5
Stir in bok choy and cook until just wilted, 1 minute. Taste and adjust salt and pepper.
- 6
Ladle into bowls and serve immediately.
Tools you’ll need
- large pot or deep 12-inch skillet
- knife and cutting board
- spoon
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