Sinigang na Pritong Isda

It is the better version of your favourite sour soup! Sinigang na Pritong Isda is a sour soup dish prepared with twice cooked fish, first fried then boiled together with vegetables in a tamarind infused broth.

My favourite Filipino food is sinigang, its sour soup is perfect anytime of the year, winter, or summer. Sinigang is quite versatile too, literally any meats can be used, and it will still turn out as an amazing dish. We had tried preparing many varieties of this dish, like pork, chicken, beef, seafood, name it we have it but we are introducing another one, which it gets its inspiration from dinengdeng where the soup is flavoured with fried fish.

Now why do this if the usual fish sinigang already works? Well, if you notice dinengdeng is a very tasty vegetable soup dish, this is because of the fish that was fried accumulates oil that is then transferred to the soup, this gives a lot of robust flavours in the dish, as we all know fat is a carrier of flavour and this is the chemistry behind dishes like this. Now using that concept on sinigang blew my mind away as we all know sinigang flavour is already strong and another strong element may ruin it, it did not, the result is a wonderful amalgamation of flavours that complements each other. The grease cuts the sourness, and the sourness mellows down the greasiness, frying the fish also adds texture and it will be clever idea to use a fish like pompano, something that will get crispy easily on frying but retains its moisture.

It’s one heck of dish, I already love sinigang and having this is even better, it’s like the better version of it. Next time since we are in this combining fried items on soup dishes, I might try Crispy Pata sinigang, let’s see if that works too.

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Sinigang na Pritong Isda

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinigang na Pritong Isda is a sour soup dish prepared with twice cooked fish, first fried then boiled together with vegetables in a tamarind infused broth.


Units Scale
  • 1 large crispy fried pompano
  • 1 packet Tamarind Mix (Sinigang Mix)
  • 3 large tomatoes, chopped
  • 1 large red onion, chopped
  • 4 cloves garlic
  • 1 bunch bok choy
  • 12 pcs okra
  • 2 pieces green finger chilies
  • fish sauce
  • freshly ground black pepper
  • 1 litre water
  • 3 pcs red chillies
  • oil


  1. In a pot add a bit of oil used from frying the fish, place pot in medium heat then sauté onions and garlic.
  2. Pour water bring it to a boil then add fried pompano, okra, tomatoes, and tamarind mix. Continue to simmer low heat for 10 minutes.
  3. Add bok choy and chilies then simmer for 2 more minutes.
  4. Season with fish sauce and freshly ground black pepper


8 Responses

  1. suituapui says:

    Crispy fried? That looks like our steamed white pomfret but we do not fry it before steaming.. VERY expensive here but VERY popular!!! If you are served this at a Chinese banquet, it means the host paid a lot for the dinner. Snob appeal.

  2. That looks so appetizing! At home my mom always made crispy pomfret for us..I like it with salt and black pepper.

  3. First, this is visually stunning, Raymund — your photos are exquisite. Second, I’m really intrigued by the sourness — something unusual for me,

  4. Chef Mimi says:

    I love that photo showing the whole fish! The soup sounds wonderful

  5. Neil says:

    I love fish soups and I love to see fish soups from different cuisines. Would love a bowl of this now.

  6. Michelle says:

    Such a beautiful photo! Tamarind in fish soup is such a lovely flavor, yum!

  7. Wow, this dish looks so artistic and elegant. Great flavours, too!

  8. It is definitely soup season here, and this one looks tasty. Serving the whole fish in the soup adds a fun visual appeal but also flavor as you point out. Yum!

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