Sinigang na Isda - Filipino Tomato and Tamarind-Based Soup with Pompano

Tomato season but make it Filipino. Part of what I envisioned for this account was to "take up space" by showing you recipes from my heritage. Sinigang is a favorite among Filipinos, a sour soup with tomato and tamarind stock as the base. This dish is made with different proteins like pork, shrimp, and, in this version fish.

Milkfish (or, Bangus in Tagalog) is the popular choice but Pompano has softer, buttery meat. It’s also easier to pick out the bones.

It’s really easy and comes together pretty quickly once you’ve prepped the ingredients.

Photos were taken in the moment during a hot summer day, recorded on an iPhone—so it is best to view this on your mobile device.

Sinigang na Isda (fish in Tagalog)

What You’ll Need

1 qt water

1 Roma tomato, diced

1/2 onion, quartered

1/2 packet of Sinigang na Sampalok mix

A few slices fresh ginger, peeled

2 cloves garlic smashed

1 small Japanese eggplant

Handful of spinach leaves

2 small Gabi taro root, peeled

2-3 fillets of Pompano

Serve with rice

Steps

Timings are approximations

Adjust the heat when needed and taste as you go

• Add water to a large pot

• On medium heat, add the garlic, onion, and tomatoes and soup stock

• Bring to a boil, about 5 minutes

• Turn the heat down to a simmer

• Add the sturdier vegetables: eggplant and tarp root to cook for 3 minutes or until soft

• And the Pompano to cook for 5 minutes until the meat turns opaque

• Turn off the heat

• Add spinach leaves last