How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sinigang Na Isda (Fish in Sour Soup)?

You need 12 ingredients. The key ingredients include: 2 pounds halibut with bones, sliced, 1 medium onions sliced, 1 medium tomatoes diced, 4 cups rice water, and more.

Is Sinigang Na Isda (Fish in Sour Soup) suitable as seafood?

Yes, Sinigang Na Isda (Fish in Sour Soup) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Sinigang Na Isda (Fish in Sour Soup)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sinigang Na Isda (Fish in Sour Soup) Recipe

Name: Sinigang Na Isda (Fish in Sour Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds halibut with bones, sliced; 1 medium onions sliced; 1 medium tomatoes diced; 4 cups rice water; 2 each japanese eggplants sliced, diagonally; 2 cups daikon (chinese icicle radish) sliced diagonally; 1 teaspoon fish sauce; 1 each hot chili peppers; 1 each lemon juice of; 1 x salt and black pepper to taste; 1 bunch spinach fresh, cut into 3inch pieces; 1 slices lemon

Warm up with this hearty Sinigang Na Isda (Fish in Sour Soup) recipe. Made with onions, tomatoes, rice water and eggplants. Easy step-by-step instructio…

This Sinigang Na Isda (Fish in Sour Soup) relies on simple, everyday ingredients such as halibut with bones, sliced, medium onions sliced, medium tomatoes diced and rice water. It comes together quickly and makes 4 servings, at about 721 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Sinigang Na Isda (Fish in Sour Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions