Fish sinigang just got simpler with this tilapia version.
What Is Sinigang na Tilapia?
Sinigang is a popular Filipino soup dish that is made by simmering meat or fish in a sour broth. The most popular ingredient is the tamarind or sampaloc but you can amp up the sourness by adding or using tomatoes, green mangoes, guava, or even the regional fruit, the batuan or batwan.
The other most popular version is usually made with pork. There are other meats you can use other than pork! We have a beef sinigang recipe that’s fantastic and beefy. However, these recipes need time to get tender. The solution to that is to swap out the main ingredient for another that cooks in minutes rather than in an hour: fish.
You can use any fish you want but we think the humble tilapia fish is a great option for anyone to use. You can use any size you like but just note that the tilapia becomes known as a pla-pla when it reaches a certain size. If you’ve ever wondered what that large whole fish looks like a tilapia, it probably is but just bigger.
Table of Contents
- How to Serve Sinigang na Tilapia
- How To Cook Sinigang na Tilapia
- Tips To Make The Best Sinigang na Tilapia
- Sinigang na Tilapia Storage Tips
- Sinigang Na Tilapia Recipe
How to Serve Sinigang na Tilapia
Serve with lots of steamed rice: Sinigang na tilapia is best enjoyed with steamed rice. The combination of the sour broth and the fluffy rice is a match made in heaven. This classic Filipino ulam dish is typically served hot, making it a perfect meal for cold days or when you’re in need of some comfort food.
Serve with dips: In addition to rice, sinigang na tilapia can also be served with a side of patis or fish sauce for an added umami flavor. Some people also like to squeeze a bit of calamansi, a small citrus fruit native to the Philippines, over their sinigang for an extra tangy kick.
How To Cook Sinigang na Tilapia
Unlike sinigang dishes that feature meats like pork and beef, fish sinigang recipes are much quicker to make as they take less time to cook, and there’s no need to tenderize. Start off by heating oil in a large pot, and then add the onion and tomatoes and cook until just translucent.
Then, add Knorr Sinigang sa Sampalok Mix, labanos, okra, and enough water to cover the vegetables. Bring to a boil, lower heat to a simmer, then cook until the vegetables are tender. Stir in tender stems of kangkong. Bring back to a simmer for about a minute.
Tilapia cooks fast and is best served freshly cooked, so when it’s ready to serve, bring the broth back to a boil and add in the tilapia pieces. You’ll know the dish is cooked when the fish is opaque. Stir in the kangkong leaves and cook until just wilted. Take off the heat and serve hot with steamed white rice.
Tips To Make The Best Sinigang na Tilapia
1. Feel free to adjust the amount of sinigang mix according to your preference.
If you like a more tangy flavor, add more Knorr Sinigang sa Sampalok Mix. If you prefer a milder taste, reduce the amount.
2. Customize your sinigang na tilapia with your favorite vegetables.
In this sinigang na tilapia recipe, we used labanos, okra, and kangkong. However, adding other vegetables of your choice, such as eggplant, string beans, or bok choy will work too!
3. Add more depth of flavor by sautéeing the aromatics first.
For added depth of flavor, you can sauté the onions and tomatoes until they’re browned before adding them to the pot. This will enhance the aroma and taste of the dish and give it some depth. On the other hand, if you prefer a lighter flavor, you can add water as soon as the onions and tomatoes become translucent.