Sinigang na Tilapia with Gabi
Sinigang na Tilapia with Gabi is a quintessential Filipino sour soup featuring tender tilapia fish and creamy taro root in a tangy tamarind broth. This one-pot wonder balances sharp acidity with subtle earthiness, creating a complex flavor profile that's both comforting and invigorating. The dish harmonizes protein, vegetables, and starch into a complete meal that reflects the ingenuity of Filipino cuisine—transforming simple, local ingredients into a sophisticated interplay of textures and tastes. Served steaming hot, this sinigang variation represents Filipino food at its most authentic: resourceful, nourishing, and deeply satisfying.
Ingredients
- 4.5 cups water
- 1 pc onion quartered
- 2 pcs tomatoes quartered
- 1 pc green finger chili siling haba
- 0.5 kg tilapia cleaned and cut into portions
- 0.5 cup radish sliced diagonally
- 0.5 cup okra ends trimmed
- 0.5 cup string beans sitaw, cut into 2-inch lengths
- 1 package MAGGI® Magic Sinigang Sampalok With Gabi Mix
- 1 cup water spinach kangkong, separated into leaves and stems
Instructions
- Prepare the broth base: In a large pot, bring 4.5 cups of water to a boil. Add the quartered onion, tomatoes, and finger chili. Lower the heat and simmer for 10 minutes to extract the flavors.
- Cook the fish: Gently add the tilapia pieces to the simmering broth. Cook for 3 minutes until the fish is nearly done. Be careful not to break the fish by stirring too vigorously.
- Add vegetables gradually: Add the vegetables in stages to ensure proper cooking times:
- First, add the radish and simmer for 2 minutes
- Next, add the okra and simmer for another 2 minutes
- Finally, add the string beans (sitaw) and simmer for 2 more minutes
- Finish the dish: Pour in the MAGGI® Magic Sinigang Sampalok With Gabi Mix and stir gently to dissolve. Add the kangkong leaves and stems, stir, and cook for just 1-2 minutes until the greens are wilted.
- Serve: Transfer the sinigang to a large serving bowl. Serve hot with steamed rice on the side.
Tips from Lola's Kitchen
- Fish selection: For the best results, use fresh tilapia. Look for clear eyes, red gills, and firm flesh when selecting your fish.
- Sour balance: Taste the broth before serving. If you prefer a stronger sour flavor, you can add a squeeze of calamansi or lemon juice.
- Vegetable freshness: Add the kangkong at the very last minute to preserve its bright green color and prevent overcooking.
- Fish handling: To keep the tilapia pieces intact, avoid stirring too much after adding the fish. Instead, gently shake the pot occasionally.
- Serving suggestion: Serve with a small dish of fish sauce (patis) with sliced chili on the side for those who prefer extra flavor and heat.
Tried this recipe?Let us know how it was!