Fish Sinigang

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Doreen Fernandez considered sinigang the quintessential Filipino dish because it makes good use of the sour fruits that grow in the Philippines. I grew up eating pork and beef sinigang and was never too particular about the fish version until Romy came up with the idea of making a dry crust and pan-frying the fish fillets.


    • Two 2-pound red snappers, cleaned and cut into 4 fillets (skin-on), head, tail, and bones reserved


    1. For the stock, in a large pot over high heat, combine the fish heads, tails, and bones with the carrot, leek greens, tamarind pods or packaged pulp, medium-ripe tomatoes, and 10 cups water (9 cups if you’re using the packaged tamarind pulp). Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 20 minutes. Skim the foam until the stock becomes c