🐟🌶️ Spice up your seafood game with this delicious and tangy soup dish from the Philippines! 🇵🇭🍲💕 Dive into the rich and flavourful broth that’s sure to warm your heart and soul. 😋👌 Binarutak is a Filipino fish head soup dish cooked with tropical vegetables and sour fruits like tamarind or kamias. Savour the tangy and savoury flavours of this traditional Filipino delicacy!

Binarutak is a well-known fish dish in Taytay, Rizal, and is considered one of the town’s pride. This dish is a sour broth made with a variety of vegetables and any random fish from Laguna de Bay. It is often compared to sinigang, but the use of different vegetables gives it a unique sweet and sour taste.

Binarutak is sometimes confused with Pinugutan, another dish that tastes similar to it. However, Binarutak primarily uses fish, while Pinugutan is made with shrimps. Binarutak is best served with Okoy, a fried sweet potato with shrimp blended in flour, and spicy vinegar dip. The combination of the sour broth and crispy Okoy makes for a delicious meal.

Binarutak is a must-try dish for anyone visiting Taytay, Rizal. Its unique taste and combination of different vegetables and fish make it a favourite among locals.

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


Binarutak is a Filipino fish head soup dish cooked with tropical vegetables and sour fruits like tamarind or kamias. Savour the tangy and savoury flavours of this traditional Filipino delicacy!


Units Scale
  • 3 large heads fish (snapper, grouper, salmon)
  • 6 cups water
  • 1 bunch sweet potato tops
  • 2 pcs taro, cubed
  • 2 pcs medium-sized sweet potato, cubed
  • 1 small daikon radish, sliced
  • 1 medium loofah, sliced
  • 12 pieces okra, sliced
  • 1 thumb-sized ginger, sliced
  • 1 large white onion, sliced
  • 1/2 cup tamarind paste (kinapal) or 1 pack sinigang mix
  • 3 pcs green chillies
  • fish sauce
  • freshly ground black pepper
  • oil


  1. In a small bowl, mix the tamarind paste with warm water, squish it by hand or mash it and strain to remove the seeds. Set aside.
  2. Heat a little oil in a pan over medium heat, and sauté the onion and ginger until the onion becomes translucent.
  3. Add water and bring it to a boil.
  4. Add the sweet potato and taro, then cook for about 10 minutes.
  5. Add the okra, radish, and fish head, together with the strained tamarind juice. Continue to cook over medium heat for 10 minutes or until the fish is cooked.
  6. Mash all the taro in the pot to thicken the soup.
  7. Add the loofah, sweet potato tops and green chillies, then cook for a minute.
  8. Season with fish sauce and freshly ground black pepper, turn the heat off
  9. Serve hot with rice.


You can use any souring agent similar to sinigang like green mango, fresh tamarind, kamias, batawan, or other souring agents like instant powder.


View Comments

  • That sour broth sounds really appetizing! Would love to try this with salmon head!

  • I've never had loofah before so I'm very intrigued seeing it in this soup! Looks like such a flavourful fish soup!

  • Looks and sounds lovely, Raymund. Light yet fragrant. If I'm ever in the Philippines again I'd love to try it.

  • A few years ago I had fish head soup while on holiday in Bali. I had always wanted to try it before and I really enjoyed it. So I know I would definitely enjoy this!

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