Fish Sinigang (Filipino Tamarind Soup)

by Cindy Yanasha Angulo in , , , ,

Here's another 20 minute meal for you!  A delicious, light, soury soup that is loaded with tamarind paste, meaty trout, crunchy summer squash and daikon radishes - and my personal addition: sliced habañero peppers!  You can tell I'm on a habañero craze :) 

Sinigang is served even during summertime in the Philippines.  It encompasses all of my favorite elements of a home-cooked meal: ethnic, healthy, fast, and delicious! 


Time: 20 mins


  • 1 lb rainbow trout or fish of your choice (tilapia or salmon work well) (cleaned and de-boned - cut into bite-sized pieces)
  • 2 packets tamarind stir-fry paste (or whatever tamarind paste you can find)
  • 1/2 of a fresh diakon radish, thinly sliced
  • 2 large tomatoes, diced
  • 1/2 cup summer squash, diced
  • 1 habanero pepper, thinly sliced with the seeds removed
  • 2-3 cups water
  • Salt/pepper to taste
  • 2 tamarind strings, cleaned, seeds pulled apart (optional)
  • Rice for serving (optional)


  1. Use a medium-large bowl to combine the tamarind paste and the water - you'll want to stir and have the paste dissolve a bit.
  2. In a medium pot, place the fish, squash, tomatoes and radish before turning on the heat.  Then, pour the tamarind mixture on top and turn the heat on medium. 
  3. Add the habanero and bring the mixture to a boil (you'll want to raise the heat for this). Cover the pot.
  4. Fish should cook in 5-7 minutes, then you can remove the pot from the heat and serve!  Traditionally this dish is served over rice but you can drink it as a soup if desired.