Simmered Fish Sinigang with Tamarind and Miso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate fish soup featuring tamarind's bright tang and a subtle miso depth, simmered with radish and kangkong for a perfectly balanced Filipino comfort bowl. This filipino ready in about 65 minutes pairs white fish fillets, tamarind paste, white miso for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

★ 4.2 (12 ratings) Prep: 20 min Cook: 45 min Serves 4 Filipino cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare tamarind: Mix 60 g tamarind paste with 150 ml warm water in a bowl, let sit 10 minutes, then strain through a fine-mesh sieve, pressing to extract all liquid and discarding seeds.
  2. Step 2: Heat 30 g vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 thinly sliced onion, and 15 g minced ginger; sauté 3 minutes until fragrant and onions turn translucent.
  3. Step 3: Add 450 g cut white fish fillets to the pot; cook 2 minutes per side until lightly browned. Pour in the strained tamarind liquid and bring to a gentle simmer.
  4. Step 4: Add 150 g sliced radish and 150 g okra; simmer covered for 15 minutes until vegetables are tender.
  5. Step 5: Stir in 30 g white miso and 5 g salt, then add 100 g kangkong; cook 2 minutes until kangkong wilts. Add 2.5 g sugar to balance sourness, adjusting to taste.

Frequently asked questions

How long does Simmered Fish Sinigang with Tamarind and Miso take to make?

Total time is about 65 minutes (20 min prep + 45 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 Simmered Fish Sinigang with Tamarind and Miso?

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 Simmered Fish Sinigang with Tamarind and Miso?

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 Simmered Fish Sinigang with Tamarind and Miso for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Simmered Fish Sinigang with Tamarind and Miso?

Filipino filipino 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.

What others are saying

Related recipes