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A serving of warm of sinigang na tilapia in white bowl.

Sinigang na Tilapia Recipe

This Sinigang na Tilapia gives a new twist to a Filipino classic, with fresh fish, veggies, and tangy tamarind broth in every spoonful.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Lunch, Soup
Cuisine Filipino
Servings 5
Calories 300 kcal

Ingredients
  

  • 2 tbsp cooking oil
  • 1 thumb-sized piece ginger julienned
  • 1 medium onion sliced
  • 2 medium tomatoes sliced
  • 4-5 pieces gabi taro, peeled and quartered
  • 5 cups water
  • 5-6 pieces okra trimmed
  • 10-12 pieces snake beans sitaw, cut into 2-inch lengths
  • 1 small labanos white radish, sliced thinly
  • 2-3 green chilies
  • 1 packet about 20g sinigang mix powder (adjust to taste)
  • 1-2 tbsp fish sauce to taste
  • 2 large tilapia cleaned and scored
  • 2 bunches kangkong leaves tough stems removed

Instructions
 

  • Heat the cooking oil in a large pot over medium heat. Sauté the julienned ginger, sliced onion, and tomatoes until they’re soft and aromatic, about 3-4 minutes.
  • Add the quartered gabi to the pot and pour in the water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes or until the gabi starts to soften.
  • Add the okra, snake beans, labanos, and green chilies to the pot. Continue simmering for another 5-7 minutes until the vegetables start to soften but still have a slight crunch.
  • Stir in the sinigang mix powder and fish sauce. Adjust the seasoning based on your taste preference, adding more sinigang mix or fish sauce if needed.
  • Gently place the tilapia into the pot. Cover and cook for 10-12 minutes, or until the fish is fully cooked and flakes easily with a fork.
  • Add the kangkong leaves and cook for 1-2 more minutes until they are wilted but still vibrant green.
  • Serve the Sinigang na Tilapia hot, with steamed rice. Enjoy!