Sinigang Fish Soup
Tangy Filipino fish soup with shrimp paste and tamarind, loaded with fish and tender vegetables. Ready in under 20 minutes with pantry shortcuts.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 32g
comfortfreshfilipinofishshrimptenderjuicyweeknight
Ingredients
- ¾ lb white fish fillets (cod, tilapia, or local white fish)
- ¼ lb shrimp, peeled and deveined
- 1 tbsp shrimp paste (bagoong alamang)
- 2 tbsp tamarind paste (or frozen tamarind pulp)
- ½ lb radish (daikon), cut into 1-inch chunks
- 4 oz bok choy or spinach, cut into 2-inch pieces
Instructions
- 1
Bring 5 cups of water to a boil in a large pot over high heat.
- 2
Stir shrimp paste and tamarind paste into the boiling water until dissolved, ~1 minute.
- 3
Add radish chunks and simmer 5 minutes until just tender.
- 4
Slide fish fillets and shrimp into the pot without stirring. Simmer 4 minutes until fish is opaque.
- 5
Add bok choy and cook 1 minute until just wilted. Season with salt and pepper to taste.
- 6
Ladle into bowls and serve hot with steamed rice on the side.
Tools you’ll need
- large pot (at least 3-quart capacity)
- wooden spoon or ladle
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
