Sinigang na Sardinas is a comforting twist on the basic Filipino bitter soup utilizing canned sardines or mackerel as a substitute of the standard contemporary meat. It’s fast, price range pleasant, and nonetheless has that acquainted sourness all of us take pleasure in from sinigang. Excellent for wet days or busy nights, this dish makes essentially the most out of pantry staples and contemporary greens. It would sound easy however belief me it brings that heat and home made style each time.
Up to date: 6/2/25
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Sinigang na Sardinas proves {that a} humble can of fish can flip into one thing wonderful. It’s fast to cook dinner, and excellent for busy days. You’ll not consider this comforting meal takes lower than quarter-hour to make!
Not like the standard sinigang recipes that use meat like contemporary meat and seafood, I made this Sinigang na Sardinas utilizing canned mackerel in oil as a result of that’s what I had available. So long as it’s canned fish packed in oil (like mackerel or sardines), it really works as nice. Simply be certain to keep away from those with tomato sauce or added flavors so they don’t conflict with the tangy broth.
What’s Sinigang na Sardinas?
Sinigang na Sardinas is a Filipino bitter soup, which options sardines or canned mackerel with quite a lot of contemporary greens and a particular sinigang (bitter broth) combine. This model is lighter and extra budget-friendly, and it’s good for households that always maintain canned fish available and solely know their manner round a easy sauté. The steps on this recipe are easy—the greens and miso paste are added to the bitter soup. And even should you’re not a seasoned cook dinner, this sinigang model will maintain issues straightforward for you!
Elements and Objective
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Canned mackerel in oil (45 oz) – essential protein with wealthy, savory, oily taste
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Maggi Magic Sinigang with Gabi (75 grams) – supplies the signature tangy sourness and depth
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Okra (12 items) – provides distinctive texture and delicate earthiness
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String beans (15 items) – provides crunch and balances the greens
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Daikon radish (6 ounces) – brings pure sweetness and bulk to the soup
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Eggplant (3 items) – soaks up flavors and provides creaminess
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Lengthy inexperienced peppers (4 items) – contributes delicate warmth and aroma
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Water spinach (1 bunch) – contemporary, leafy texture that brightens the dish
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Onions (2 items) – provides sweetness and depth to the broth
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Garlic (8 cloves) – boosts aroma and general taste
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Crushed ginger (4 thumbs) – cuts fishiness and provides heat
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Tomatoes (5 items) – present acidity and delicate sweetness
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Miso paste (¼ cup) – deepens umami and provides creamy mouthfeel
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Water (2 quarts) – base for the savory-sour broth
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Fish sauce and floor black pepper (to style) – stability seasoning and add umami
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Cooking oil (3 tablespoons) – used for sautéing aromatics and layering taste
The best way to Cook dinner Sinigang na Sardinas
- Sauté Aromatics for a Flavorful Base – Begin by heating 3 tablespoons of cooking oil in a pot. Sauté 2 sliced onions till the layers separate, which unlocks their sweetness and aroma. Then add 8 crushed garlic cloves and 4 thumbs of crushed ginger, persevering with to sauté till the garlic frivolously browns.
- Add Tomatoes and Fish Oil for Richness – Subsequent, stir in 5 chopped tomatoes and cook dinner for about 1 minute to launch their acidity. Pour within the oil reserved from the canned mackerel, together with 1 tablespoon of fish sauce and ½ teaspoon floor black pepper. The fish oil provides a pure seafood richness that enhances the broth, whereas fish sauce balances the style with salty notes.
- Construct the Broth with Miso and Water – Add ¼ cup of miso paste and pour 1 ½ quarts of water into the pot. Convey this combination to a boil. The miso enriches the broth with umami that enhances the bitter sinigang flavors.
- Simmer Greens in Order of Cooking Time – Add 6 ounces of sliced daikon radish to the boiling broth and simmer on medium warmth for five minutes. Daikon provides delicate sweetness and softens properly. Then stir in 75 grams of Maggi Magic Sinigang with Gabi, which supplies the broth its distinctive tang. Subsequent, add 3 items of eggplant and cook dinner for two minutes, permitting the eggplant to soak up flavors with out changing into mushy. Observe with 12 items of okra, 4 lengthy inexperienced peppers, and 15 items of string beans. Pour the remaining water to make 2 quarts whole, cowl, and let it come again to a boil. This layering ensures that every vegetable retains its texture and freshness.
- End with Fish and Greens – Gently add the drained canned mackerel to the pot and stir fastidiously to keep away from breaking the fish aside an excessive amount of. Lastly, add 1 bunch of water spinach (kangkong) and cook dinner for two to three minutes till wilted. This final step retains the greens contemporary and vibrant. Style and modify with extra fish sauce or floor black pepper if wanted earlier than serving. Take pleasure in your scorching Sinigang na Sardinas!
Suggestions & Tips
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Use a kitchen strainer to separate the canned fish from the oil completely, ensuring no small fish bits get left behind. This offers you higher management over how a lot oil goes into the soup and helps maintain the broth clear and never overly greasy.
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When including miso paste, keep away from letting it boil too lengthy or too laborious, as this may break down its delicate, umami-rich taste. This may ultimately make the broth style bitter. As a substitute, stir it in gently and permit it to simmer simply sufficient to dissolve absolutely and mix into the soup.
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Select contemporary water spinach (kangkong) over frozen to maintain its leaves crisp and its stalks tender as soon as added on the finish. Contemporary kangkong additionally holds its vibrant inexperienced shade higher, which makes the soup extra appetizing and full of life.
Finest Method to Take pleasure in Sinigang na Sardinas
Filipinos serve sinigang with steamed white rice, which completely balances the soup’s tangy taste. I imply, what to not love with a munch of white rice and a sip of heat soup? And consuming it scorching is necessary so you’ll be able to absolutely benefit from the contemporary crunch of the greens. Sinigang na Sardinas can pair fantastically with easy fried meals as aspect dishes. Strive fried fishes like Nilasing na Tilapia or Fried Fish Adobo. Each have that crunch that goes effectively with rice and this bitter soup on the aspect.
How Sinigang na Sardinas Stands Out
As a substitute of simply tossing all the pieces collectively, I took time to cook dinner it by layers so the flavors won’t completely conflict. Including miso paste is one other sport changer as a result of it provides the soup an additional layer of umami that completely enhances the canned mackerel’s pure oils. The outcome is an ideal Filipino broth with simply the best bitter kick, enriched by the miso and contemporary greens.
What to Have With Sinigang na Sardinas
Clearly, the basic accomplice for sinigang na sardinas is steamed white rice. Its impartial taste balances the soup’s tangy and salty broth. However Filipino households usually serve it alongside easy aspect dishes like fried eggplant or salted duck eggs. Other than these, you too can count on a heat bowl of sinigang with something that’s fried like fish or pork. I counsel working with fritters like this tasty Vegetable Okoy or Fried Eggplant Fritters.
Advised Recipes
When you like sinigang na sardinas, you may take pleasure in these different sardine-based Filipino recipes. The spicy sardinas with patola and miswa blends the warmth of chili with tender loofah and mushy noodles. Ginisang sardinas with ampalaya serves you a tomato sauce coated sardines with a barely bitter distinction with bitter melon (ampalaya). And Ginataang mackerel cooks mackerel in wealthy coconut milk, which is a creamy various to the bitter sinigang broth however with the identical heartiness of canned mackerel.
These dishes make use of canned sardines or mackerel in several methods however share the objective of turning easy substances into flavorful meals. Strive these out and convey a brand new spin to your on a regular basis canned fish dishes!
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Sinigang na Sardinas
A fast and flavorful bitter soup made with canned sardines (or mackerel) and contemporary greens, providing a comforting and price range pleasant tackle the basic Filipino dish.
Directions
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Separate the mackerel from the oil utilizing a kitchen strainer. Set each apart.
45 oz mackerel
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Warmth cooking oil after which sauté the onions till the layers separate.
3 tablespoons cooking oil, 2 items onions
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Add ginger and garlic. Proceed to sauté till the garlic begins to brown.
4 thumbs ginger, 8 cloves garlic
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Add the tomatoes. Sauté for 1 minute.
5 items tomatoes
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Pour the oil from the canned mackerel into the cooking pot. Add 1 tablespoon of fish sauce and ½ teaspoon of floor black pepper. Stir.
Fish sauce and floor black pepper to style
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Add miso paste and pour 1 ½ quarts of water. Let it boil.
1/4 cup miso paste
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Add the daikon radish. Proceed cooking in medium warmth setting for five minutes.
6 ounces daikon radish
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Add Maggi Magic Sinigang with Gabi. Stir.
75 grams Maggi Magic Sinigang with Gabi
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Add the eggplant. Boil for two minutes.
3 items eggplant
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Add the okra, lengthy inexperienced peppers, and string beans.
12 items okra, 4 items lengthy inexperienced peppers, 15 items string beans
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Pour the remaining water, cowl the pot, and let it re-boil. Proceed cooking for two minutes.
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Put the mackerel into the pot. Gently stir.
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Add the water spinach (kangkong). Cook dinner for two to three minutes.
1 bunch water spinach
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Season with extra fish sauce and floor black pepper as wanted.
Fish sauce and floor black pepper to style
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Switch to a serving bowl. Serve scorching.
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Share and revel in!
Notes
Skip canned fish that comes with taste boosters like tomato sauce, chili, or Spanish-style seasonings as a result of these daring flavors may conflict with the bitter broth that makes sinigang what it’s. And if you wish to swap issues up, such as you’re not a fan of sardines or mackerel, canned tuna in oil is a strong selection. The oil provides a pleasant briny depth to the broth, and the tender tuna flakes carry a special form of texture that’s simply as satisfying.
Vitamin Info
Energy: 3076kcal (154%) Carbohydrates: 141g (47%) Protein: 297g (594%) Fats: 151g (232%) Saturated Fats: 33g (165%) Polyunsaturated Fats: 40g Monounsaturated Fats: 61g Trans Fats: 0.2g Ldl cholesterol: 600mg (200%) Sodium: 3964mg (165%) Potassium: 9220mg (263%) Fiber: 49g (196%) Sugar: 58g (64%) Vitamin A: 14859IU (297%) Vitamin C: 289mg (350%) Calcium: 1089mg (109%) Iron: 34mg (189%)
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