Sinabawang Isda (Filipino Fish Soup)
Sinabawang Isda is a Filipino clear fish soup that transforms simple ingredients into liquid comfort. Fresh mackerel simmers in an aromatic broth built from ginger, garlic, onions, and lemongrass, creating a light yet deeply flavorful base. The soup finishes with crisp bok choy and a splash of fish sauce for umami depth. Ready in under 30 minutes, this one-pot meal delivers maximum flavor with minimal effort - perfect for when you need nourishing food fast.
Ingredients
- 1 pound fresh mackerel cut into serving pieces
- 1 pound baby bok choy cleaned and trimmed
- 1 thumb-sized piece fresh ginger peeled and sliced
- 3-5 large garlic cloves peeled and smashed
- 1 medium red onion quartered
- 2 medium tomatoes quartered
- 1 long green chili siling haba
- 1 stalk fresh lemongrass cleaned and bruised
- 2 tablespoons fish sauce
- 8 cups water
Instructions
- Start by heating 8 cups of water in your large pot over medium-high heat until it reaches a rolling boil.
- Add the sliced ginger, smashed garlic cloves, quartered onion, quartered tomatoes, green chili, and bruised lemongrass stalk to the boiling water. Let this aromatic mixture simmer for 10 minutes to allow all the flavors to infuse into the broth, you'll notice the wonderful fragrance filling your kitchen.
- Gently add the fish pieces to the pot, being careful not to splash, and cook for 7 minutes or until the fish is completely opaque and flakes easily. Stir in the fish sauce, which will add that essential umami depth to the broth.
- Add the bok choy to the pot and gently stir to ensure all pieces are submerged in the flavorful broth. Cook for just 1-2 minutes more until the bok choy is bright green and tender-crisp.
- Turn off the heat and carefully remove the lemongrass stalk using tongs or a spoon. Serve immediately in bowls alongside steamed white rice.
Tips from Lola's Kitchen
- Bruise the lemongrass with the back of your knife before adding - this releases more flavor
- Don't overcook the fish or it will fall apart and make the soup cloudy
- I always taste the broth before adding fish sauce - some brands are saltier than others
- Add the bok choy stems first, then the leaves 30 seconds later for even cooking
- For extra flavor, sauté the aromatics in a bit of oil before adding water
Tried this recipe?Let us know how it was!