Coconut Milk Sinigang with Tamarind and Fresh Fish
A tangy, comforting soup featuring delicate fish simmered in a vibrant tamarind broth with fresh vegetables. This filipino-inspired soups ready in about 35 minutes pairs white fish fillets, tamarind paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces white fish fillets
- 2 tablespoons tamarind paste
- 1 cup coconut milk
- 2 cups water
- 2 cups kangkong (water spinach)
- 1 large tomatoes
- 1/2 medium onion
- 3 garlic cloves
- 1 tablespoon fish sauce
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place tamarind paste in a bowl, add 1/2 cup hot water, and stir until dissolved; strain to remove seeds.
- Step 2: Heat a pot over medium heat. Add 3 minced garlic cloves and 1/2 diced onion, sautéing for 2 minutes until softened.
- Step 3: Add 2 cups water, strained tamarind liquid, and 1 large chopped tomato. Bring to a simmer and cook for 8 minutes.
- Step 4: Add 12 ounces fish fillets and 1 cup coconut milk. Simmer gently for 5 minutes until fish is opaque.
- Step 5: Stir in 2 cups chopped kangkong and cook for 3 minutes until wilted.
- Step 6: Season with 1 tablespoon fish sauce and adjust to taste; remove from heat immediately to prevent overcooking the greens.
Frequently asked questions
How long does Coconut Milk Sinigang with Tamarind and Fresh Fish take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk Sinigang with Tamarind and Fresh Fish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.
Can I substitute ingredients in Coconut Milk Sinigang with Tamarind and Fresh Fish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk Sinigang with Tamarind and Fresh Fish for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Milk Sinigang with Tamarind and Fresh Fish?
Filipino soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
