I’m thrilled to share my Sinigang na Pompano recipe! While I usually cook sinigang with bangus or shrimp, I decided to try something new with pompano—a favorite in our home, especially when fried. The results were delicious! I kept the classic sinigang ingredients but added miso for a richer flavor. If miso isn’t your thing, no worries—this dish will still be amazing without it.
Why You’ll Love Pompano in Sinigang
Pompano is a great fish for sinigang because of its firm, white flesh and mild, buttery flavor. It holds up well in the broth, absorbing all the tangy, savory flavors without breaking apart. Plus, pompano is packed with omega-3s, protein, and important nutrients like vitamin B12 and potassium, making it both tasty and nutritious.
In Sinigang na Pompano, the mild taste of the fish balances perfectly with the sour tamarind broth, which is a signature in Filipino sinigang. If you want to add more depth, a spoonful of miso adds a rich, savory touch. For a little heat, Serrano peppers are a great addition, and the vegetables like radish, eggplant, and kangkong bring texture and freshness to the dish. It’s an easy and satisfying meal for any season.
What Fish Should You Use for Sinigang?
Each of these fish brings a unique depth to sinigang, allowing you to enjoy the broth’s tangy sourness paired with the natural flavors of your chosen fish.
- Pompano: Mild and buttery with firm flesh, it holds up well in the broth, perfect for absorbing all the flavors.
- Bangus (Milkfish): This traditional Filipino favorite has a rich, slightly oily flavor that complements the broth. While it’s bony, the taste makes it worth it.
- Salmon: For a heartier dish, salmon’s natural oils blend beautifully with the broth, giving it a creamier texture while adding extra omega-3s.
- Maya-maya (Red Snapper): Firm and mild, it keeps its shape and enhances the broth’s sourness without overpowering the dish.
Ingredients for Sinigang na Pompano
- Pompano Fish: A mild, firm-fleshed fish that works well with the tangy sinigang broth.
- Tamarind (Sampalok): I used fresh sampalok for its rich, natural sourness. The fresh tamarind really elevates the flavor, giving the soup a more authentic taste. However, if fresh sampalok is hard to find, tamarind powder works well too—it’s convenient and still delivers that signature tanginess.
- White Miso: I like adding a little miso for a unique twist. It enhances the umami and gives the broth more depth. This isn’t traditional, but I find that it adds an extra layer of flavor. Of course, if you prefer to stick to a classic sinigang, you can skip this, and it will still be delicious.
- Tomatoes & Onion: Build the flavor base of the soup.
- Radish, Eggplant, String Beans: These traditional vegetables add texture and soak up the flavorful broth.
- Leafy Greens: Kangkong or spinach adds freshness and a slightly bitter note.
- Fish Sauce (Patis): Adds saltiness and depth of flavor.
What Are the Key Aromatics for Sinigang na Pompano?
Aromatic ingredients are key to the perfect Sinigang na Pompano broth. I love adding extra ginger for its comforting warmth, which pairs beautifully with the tangy tamarind base.
- Ginger: Adds warmth and a slight spice to balance the sourness.
- Onion: Provides a mild sweetness and depth to the broth.
- Garlic: Adds a savory, earthy flavor that enhances the overall taste.
- Lemongrass: Brings a fresh, citrusy aroma, giving the soup a light, refreshing flavor.
- Tomatoes: Contribute natural acidity and help to deepen the sour tang of the broth.
How to Cook Sinigang na Pompano
- Boil Water & Add Aromatics: Bring water to a boil in a large pot. Add tomatoes and ginger to build a flavorful base for the broth.
- Add Sampalok or Sinigang Powder: Stir in your fresh sampalok mixture or sinigang powder to give the broth its signature sour taste.
- Add Miso (Optional): If you’re using miso, mix it in to add a rich, umami flavor that complements the sour tamarind.
- Cook the Fish: Place the pompano into the simmering broth and cook it for about 10-12 minutes, depending on the size of the fish.
- Add Vegetables: Toss in the radish, eggplant, and string beans. Let them cook until they’re tender and full of flavor.
- Finish with Greens: Add kangkong or spinach at the end to keep them fresh and vibrant. They only need a few minutes to cook.
- Season the Soup: Adjust the taste with fish sauce, salt, and pepper to suit your preference.
- Serve and Enjoy: Ladle the soup into bowls, making sure to include fish, vegetables, and plenty of broth. Enjoy the perfect combination of tangy, savory, and fresh flavors!
How to Prepare Fresh Sampalok for Sinigang
Using fresh sampalok really enhances the flavor of sinigang. I’ve tried both fresh sampalok and tamarind powder, and while the powder is convenient, nothing beats the depth of flavor that fresh sampalok brings. Here’s how I prepare it:
- Boil the Sampalok: Place the fresh sampalok pods in a pot with enough water to cover them. Bring the water to a boil and let the sampalok simmer for about 10-15 minutes, or until the pods become soft.
- Mash and Strain: Once softened, remove the sampalok pods. Mash them with a spoon to release the pulp, then stir the mixture into the water to extract the sour flavor.
- Strain the Liquid: Strain the liquid through a fine sieve or strainer into the pot where your broth is simmering. Discard the pulp and seeds, leaving you with a tangy tamarind base for your sinigang broth.
Natural Sour Ingredients for Sinigang na Pompano
- Fresh Sampalok (Tamarind): My favorite souring agent for sinigang! It delivers a rich, bold tanginess with earthy undertones that tamarind powder can’t match. While it takes extra effort to prepare, the authentic flavor is worth it.
- Calamansi: Calamansi, a small citrus fruit native to the Philippines, adds a sharp, zesty sourness to the broth. I love how calamansi juice brings a brighter, more citrusy tang compared to tamarind, and it’s perfect when I want a lighter, refreshing version of sinigang. It’s also loaded with vitamin C, making the dish more nutritious.
- Fresh Guava (Bayabas): For a slightly sweet and tangy twist, fresh guava can be used. It adds both a subtle sourness and a hint of sweetness that balances out the tartness of the broth. This is particularly great for those who prefer a milder sour flavor. Guava also brings a distinct, tropical fruitiness that pairs beautifully with the pompano fish.
- Unripe Mango: When unripe, mangoes have a tart, slightly bitter flavor that can give the broth a tropical tang. I’ve used unripe mango a few times, and it brings a sharper and more unique sourness compared to tamarind, adding a refreshing layer of flavor.
- Lemon: If I don’t have calamansi or tamarind on hand, lemon works well as a substitute. The acidity of lemon is lighter and sharper, making the soup tangy but not too overpowering. It’s a quick and easy option that still brings a fresh, vibrant sourness to the sinigang.
How Do You Store and Reheat Sinigang na Pompano?
When I have leftover Sinigang na Pompano, I make sure to store the broth and vegetables in separate containers. This keeps the vegetables from getting too mushy when I reheat the soup. I place the broth in one airtight container and the vegetables in another, and both go in the fridge for up to 3 days.
To reheat, I gently bring the broth to a simmer on the stove. Then, I add the vegetables back in just long enough to warm them up. This method keeps everything tasting fresh and prevents the fish and veggies from falling apart. If the broth has thickened in the fridge, I add a little water or more tamarind to adjust the consistency.
For longer storage, freeze only the broth and fish. Vegetables tend to soften when frozen, so it’s best to add fresh ones during reheating.
Explore these delicious seafood sinigang recipes and more on Sarap Kitchen Recipe. Each dish offers a unique take on the classic Filipino sour soup, ensuring there’s something for everyone to enjoy. Happy cooking and happy eating!
Sinigang Pompano with Miso
Ingredients
- 1 medium-sized pompano fish, cleaned and cut into serving pieces
- 1 small daikon (radish), peeled and sliced
- 1 bunch bok choy, washed and trimmed
- 1/2 cup okra, trimmed
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 1 medium tomato, quartered
- 2 tablespoons miso paste (low sodium)
- 1 packet sinigang mix or 1 cup fresh sampalok (tamarind) juice
- 1 tablespoon fish sauce (or to taste)
- 4 cups water
- 2 long green chilies or Serrano peppers (optional)
- Salt and pepper to taste
Instructions
- In a large pot, heat a little oil over medium heat. Add the minced garlic, sliced onion, and ginger. Saute until fragrant and the onion is translucent. Add the miso paste and continue to saute for another 1-2 minutes, mixing well.
- Pour in 4 cups of water and bring to a boil. Add the sinigang mix or fresh sampalok juice. Stir well to combine.
- Add the sliced daikon and tomato. Cook for about 5 minutes.
- Gently add the pompano pieces into the pot. Add okra, and bok choy.
- Season with fish sauce, salt, and pepper to taste.
- Simmer for about 5-7 minutes or until the fish is cooked through and flaky. And until the vegetables are tender.
- Taste the soup and adjust the seasoning as needed. You can add more fish sauce or a pinch of salt if desired.
Notes
- To get the best flavor in your Sinigang na Pompano, simmer the soup on low heat after adding the fish. This keeps the fish tender and allows it to absorb the tangy, savory broth.
- If using miso, dissolve it in a small amount of hot broth before adding it to the pot. This ensures a smooth blend and enhances the soup’s umami flavor.
- Add leafy greens like kangkong or spinach at the end to keep them vibrant and fresh.
