25-Min Fish Sinigang with Crispy Fried Shallots
Tangy tamarind broth loaded with tender fish and vegetables, finished with crispy fried shallots for texture. Serve with fried spring rolls and a spicy vinegar dip for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb fish fillet (tilapia or grouper), cut into 2-inch chunks
- 3 tbsp tamarind paste
- 1 cup radish (daikon), sliced 1/4-inch thick
- 2 cups leafy greens (bok choy or spinach), roughly chopped
- 1 cup shallots, thinly sliced (divided: 1/2 cup for broth, 1/2 cup for frying)
- 4 cups fish stock or water
- 2 tbsp neutral oil for frying
Instructions
- 1
Heat oil in a large pot over medium-high. Fry 1/2 cup sliced shallots until golden and crispy, 3–4 minutes. Transfer to a paper towel; set aside.
- 2
In the same pot, bring stock and remaining shallots to a boil over high heat, 2 minutes.
- 3
Stir tamarind paste into the broth until dissolved. Add radish slices and bring to a gentle simmer.
- 4
Slide fish chunks into the broth. Cook at a gentle bubble until fish is opaque and flakes easily, 6–7 minutes.
- 5
Stir in leafy greens and cook until just wilted, 1 minute. Taste and adjust salt and tamarind as needed.
- 6
Pour into bowls, top with crispy fried shallots, and serve with fried spring rolls and spicy vinegar dip on the side.
Tools you’ll need
- large heavy-bottomed pot (4–6 quart capacity)
- slotted spoon
- paper towels
- spoon for stirring
- bowls for serving
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