Sinigang na dorado or mahi-mahi is one of the many varieties of fish sinigang that you can also enjoy. Since this fish is not commonly sold in wet markets or supermarket, I think this version of sinigang is not as popular compared to sinigang na bangus, tilapia or lapu-lapu (if you have the budget to buy lapu-lapu). But I’m sure you will not be disappointed if you will try this dish. In fact, it taste better compared to sinigang bangus or tilapia. So the next time you went to a wet market and saw the dorado, you will already have an idea what dish to cook!
Sinigang na Dorado: A Taste of Home and Seaside Memories
When I first learned how to cook sinigang na dorado, it wasn’t from a fancy cookbook or a YouTube video. It was one rainy afternoon in Batangas, at my Tita Nora’s kitchen — the kind of kitchen that always smelled of ginger, patis, and warm rice. My cousin Lando had just returned from a fishing trip, proudly bringing home a few slices of dorado, or mahi-mahi as others call it. That day, Tita told me, “Anak, this fish may not be as common as bangus or tilapia, but once you’ve tried it in sinigang, you’ll never forget the flavor.” She was right.
Choosing and Preparing the Fish for Sinigang na Dorado
Dorado isn’t something you’ll always find in the wet market. It’s a bit of a lucky catch. If you do spot it, grab it right away — its firm flesh and mild flavor make it perfect for soup-based dishes. The first step, as my Tito Boy always reminded me, is cleaning. Remove the scales carefully and rinse the fish thoroughly to wash away any impurities. Drain it well in a colander before cooking. This small step helps keep the broth clear and the flavor clean.
Frying the fish before simmering might seem unnecessary to beginners, but it’s one of those techniques that makes all the difference. When you brown the fish first, it adds a layer of savory depth and keeps it from breaking apart later in the soup. That golden crust locks in the flavor, giving the sinigang a rich, hearty base without turning the broth oily.
Building Layers of Flavor in Every Ladle
Every good sinigang na dorado starts with a flavorful sauté. Heat oil and toss in slices of ginger — this not only removes the fishy odor but also brings a subtle warmth to the dish. Follow with onions and tomatoes. My Ate Lorna always said to let the tomatoes simmer until they’re soft enough to mash with your spoon; that’s when you know their sweetness has blended into the broth.
Add a dash of patis and let it sizzle for a few seconds. The salty aroma that rises at this point is pure comfort. Then comes the miso. Mixing miso into the sautéed tomatoes might seem unusual, but this step gives the soup that slightly creamy, umami flavor that balances perfectly with the tangy sourness later.
When you pour in rice water — yes, the one you get after rinsing uncooked rice — you’re adding natural starch that slightly thickens the broth and enhances its body. My Lola used to say it’s “pangpalasa ng probinsya,” a homegrown trick that makes the soup feel more nourishing.
The Perfect Balance: Tangy, Savory, and Comforting
Once the broth starts to boil, drop in a Knorr fish cube to deepen the seafood essence, then add your vegetables — grated radish, okra, and long green chilies. Each one plays a role. The radish adds crunch and mild sweetness, the okra lends a velvety texture, and the chilies infuse a gentle heat.
When the vegetables are almost tender, it’s time to return the fried dorado to the pot. Be gentle — let the fish sit in the broth without stirring too much so it keeps its shape. Finally, top it off with fresh mustard leaves and let everything simmer together for a couple of minutes. That moment when the tang of tamarind, the umami of miso, and the earthiness of vegetables meet the delicate fish — that’s the soul of sinigang na dorado.
A Dish Rooted in Filipino Comfort and Tradition
What I love about sinigang, no matter what main ingredient you use, is how it captures the Filipino spirit — simple, comforting, and shared. The dish traces its roots back to our ancestors who used souring agents like tamarind, kamias, and green mangoes to preserve and flavor food before refrigeration existed. Over the years, it became more than just sustenance; it became a symbol of warmth and togetherness.
When my sister Nena moved abroad, she once told me that the first thing she cooked when homesickness hit was sinigang. “It just tastes like home,” she said. And she’s right. The sour broth, the tender fish, the steam rising from the bowl — they carry memories of family dinners, stormy afternoons, and laughter echoing through old kitchens.
Serving Sinigang na Dorado the Filipino Way
Serve it hot with steamed rice and a small saucer of patis with calamansi on the side. That tangy-salty dip brings out the fish’s flavor even more. Some like to enjoy it with a bit of sili for an extra kick, others with fried dried fish for contrast — either way, it’s a dish that brings everyone to the table.
So the next time you see dorado at the market, don’t hesitate. Bring it home, fry it golden, and turn it into a pot of comforting sinigang. Like my Tita Nora said, “The best dishes are the ones that taste like a story.” And sinigang na dorado is one story worth retelling — again and again.
How to Cook Sinigang na Dorado (Mahi-Mahi)
Ingredients
- 1 kilo dorado sliced
- salt and pepper
- 1 thumb size ginger
- 2 pcs onions
- 1 sachet sinigang mix good for 1 kilo fish or meat
- 4 pcs okra
- 1 small radish
- 1/2 cup grated radish
- 3/4 cup miso
- 2 bunches mustard leaves
- 4 pcs tomatoes
- 2 pcs siling haba
- 1 liter hugas bigas or water
- cooking oil
Instructions
How to Cook Sinigang na Dorado:
- Remove scales and impurities of the sliced dorado. Wash and drain and put in a colander.
- Heat cooking oil in a pan and fry the dorado until brown.
- In an empty pan, heat cooking oil and sauté the ginger. Add onions and sauté.
- Add tomatoes and stir. Add patis (fish sauce) and simmer. Cover and simmer until tomatoes are tender.
- Add the miso and stir to mix it with the tomatoes.
- Add rice water and bring it to a boil. Add knorr fish cube and simmer for a few minutes.
- Add grated radish and sinigang mix and stir. Add radish, okra and long green chilies.
- Finally, add the fried dorado carefully and do not stir. Add the mustard leaves.
- Cover and simmer and cook for 1 to 2 minutes. Serve hot.
Video
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