Savor the tangy flavors of Shrimp and Fish Sinigang, a classic Filipino tamarind stew that’s both comforting and nutritious.
Packed with lean protein from shrimp and tilapia, fiber-rich vegetables, and low in saturated fat, this hearty dish is perfect for everyday meals.
Quick, easy, and satisfying, it pairs beautifully with rice for a wholesome, weeknight-friendly dinner.
Shrimp and Fish Sinigang (Tamarind Stew)
Equipment
- 1 small pot or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 medium jalapeño pepper stemmed, seeded, and finely chopped
- 4 ounces green beans trimmed and cut into 1-inch pieces
- 2 bunches Shanghai bok choy about 6 ounces, stalks separated
- ½ large daikon radish about 8 ounces, peeled and cut into 1-inch pieces
- 4 small beefsteak or vine tomatoes quartered
- 8 ounces tilapia fillets cut into 1-inch pieces
- 8 ounces large shrimp shell-on, deveined; about 16–20 per pound
- 2 tablespoons vegetable oil
- 1 40-gram packet Sinigang sa Sampalok (tamarind stew mix)
- 4 cups water
- Cooked rice for serving
Instructions
- Prepare the Aromatics: Start by finely chopping 1 medium yellow onion and 4 garlic cloves. These aromatics form the flavorful base of your sinigang, releasing sweetness and depth as they cook. Next, take 1 medium jalapeño pepper, trim off the stem, remove the seeds if you prefer less heat, and chop it finely. Set these ingredients aside; they will be sautéed to awaken their natural flavors.
- Prepare the Vegetables: Trim 4 ounces of green beans and cut them into 1-inch pieces for even cooking. Take 2 bunches of Shanghai bok choy (about 6 ounces total), trim the stems, and separate the stalks from the leaves. Peel 1/2 a large daikon radish (around 8 ounces) and cut it into 1-inch pieces to ensure they cook evenly without becoming mushy. Quarter 4 small beefsteak or vine tomatoes, cutting through the stems into wedges. Preparing all vegetables first ensures a smooth cooking process without rushing.
- Prepare the Proteins: Cut 8 ounces of tilapia fillets into 1-inch bite-sized pieces, making them easy to eat and allowing them to absorb the flavorful broth. For the shrimp, use 8 ounces of large shrimp (about 16–20 per pound), leave the shells on for extra flavor, and devein carefully. Keeping the shells on adds depth to the broth, while deveining ensures a clean taste and texture.
- Sauté the Aromatics: Heat 2 tablespoons of vegetable oil in a small pot or Dutch oven over medium heat until the oil shimmers. Add the chopped onion, garlic, and jalapeño to the pot. Sauté them gently for about 5 minutes until they become soft, fragrant, and lightly golden. This step enhances the flavor base of your sinigang, ensuring the final stew is rich and aromatic.
- Cook the Tomatoes: Increase the heat to medium-high and add the quartered tomatoes to the sautéed aromatics. Cook them for about 8 minutes, stirring occasionally, until they start breaking down and release their juices. This process creates a natural, tangy base for the tamarind broth, balancing the flavors of the seafood and vegetables.
- Add Tamarind Seasoning and Water: Sprinkle in 1 packet (40 grams) of Sinigang sa Sampalok tamarind stew mix and pour 4 cups of water into the pot. Stir gently to dissolve the tamarind mix completely. Increase the heat slightly to bring the liquid to a rolling boil. This step transforms your sautéed vegetables into a flavorful, tangy broth that’s characteristic of traditional Filipino sinigang.
- Simmer the Vegetables: Once the broth is boiling, add the prepared green beans and daikon radish. Reduce the heat to medium and allow the vegetables to simmer for about 6 minutes, or until the daikon begins to soften and the green beans are partially cooked. This gentle simmer ensures the vegetables maintain their texture while absorbing the tangy broth flavor.
- Cook the Seafood: Gently add the tilapia pieces and shrimp to the simmering broth. Stir carefully to submerge them without breaking the fillets. Let the seafood cook for about 2 minutes, or until they are halfway done. Cooking them gradually prevents overcooking and ensures tender, juicy fish and shrimp that melt in your mouth.
- Add the Bok Choy: Finally, add the bok choy stalks and leaves to the pot. Stir them into the simmering stew and cook for another 2 minutes until they are just wilted but still vibrant and crisp. The bok choy adds a fresh, slightly sweet note and a healthy dose of fiber and vitamins to the dish.
- Serve and Enjoy: Taste the broth and adjust seasoning if needed. Serve the sinigang hot over steamed rice to soak up the tangy, savory flavors. The combination of tender tilapia, succulent shrimp, crisp vegetables, and the tangy tamarind broth makes this a wholesome, satisfying, and comforting meal perfect for any day of the week.
Notes
- Use fresh, high-quality seafood for the best flavor.
- Keep shrimp shells on while cooking for a richer broth, then peel before eating if preferred.
- Adjust the heat level by adding or removing seeds from the jalapeño.
- Daikon radish can be substituted with white turnip or carrot if unavailable.
- For a thicker, more concentrated broth, simmer an extra 5–10 minutes after adding the tamarind mix.
- Serve immediately after cooking to maintain the texture of the seafood and vegetables.
- Leftover sinigang can be gently reheated but may require a splash of water to restore consistency.
Chef’s Secrets For Maximum Flavor
One of the keys to a truly delicious sinigang lies in layering flavors.
Start by gently sautéing the aromatics—onion, garlic, and jalapeño—until they are soft and fragrant; this step releases natural sweetness and depth that forms the foundation of your broth.
Leaving the shrimp shells on while simmering adds a subtle seafood richness that elevates the overall taste.
Additionally, cooking the vegetables in stages—harder vegetables first, then tender greens last—ensures perfect texture and prevents overcooking.
Using ripe, juicy tomatoes is another secret tip; they naturally enhance the tanginess of the tamarind broth, balancing the flavors beautifully.
Serving Suggestions To Impress Guests
Shrimp and Fish Sinigang pairs perfectly with steamed white or jasmine rice, which soaks up the tangy broth.
For added texture and flavor, consider serving with a side of sautéed greens, like spinach or water spinach, drizzled lightly with sesame oil.
A wedge of calamansi or lime on the side can also enhance the tanginess for those who enjoy extra zest.
For a more substantial meal, serve with a small bowl of pickled vegetables or a side of fried tofu to balance the light seafood and vegetables.
It’s a versatile dish that works as a simple weeknight dinner or a centerpiece for family gatherings.
Storage Tips For Best Results
Leftover sinigang can be stored in an airtight container in the refrigerator for up to 2 days.
When reheating, do so gently over low heat, stirring occasionally, and add a splash of water to restore the broth’s original consistency.
Avoid microwaving at high heat for too long, as it can overcook the seafood and make it rubbery.
For longer storage, the broth can be frozen separately in a freezer-safe container for up to 1 month, and seafood should be added fresh when reheating to maintain the ideal texture and flavor.
Frequently Asked Questions
1. Can I use other types of fish instead of tilapia?
Yes! White fish like cod, snapper, or sea bass works well. Choose firm, mild-flavored fish to prevent it from falling apart in the broth. Adjust cooking times slightly depending on thickness.
2. Do I have to use the tamarind mix?
No, you can make sinigang from fresh or frozen tamarind pulp if preferred. Simmer it in water and strain before adding vegetables and seafood. The packet is convenient and ensures consistent flavor.
3. Can I make this dish spicier?
Absolutely! Keep the jalapeño seeds or add a sliced chili pepper of your choice. Some people enjoy adding bird’s eye chilies for a sharper kick. Always taste and adjust gradually.
4. How do I prevent the fish from overcooking?
Add fish and shrimp toward the end of cooking and simmer gently. Fish cooks quickly, usually within 2–3 minutes depending on size, and overcooking will make it dry and lose flavor.
5. Can I meal prep sinigang for the week?
Yes, but store the broth separately from the seafood if possible. Vegetables can be prepped in advance, but add fish and shrimp only when ready to serve to maintain optimal texture and taste.
