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5 from 1 vote

How to Cook Sinigang na Panga ng Tuna (Tuna Jaw in Sour Broth)

Sinigang na panga ng tuna is a comforting sour soup made with tender tuna jaw simmered in fresh tamarind broth and bright, crisp vegetables.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: sinigang na isda, sinigang na panga ng tuna, tuna jaw in sour broth
Servings: 4 servings
Calories: 220kcal
Author: Manny

Ingredients

  • 4 halves panga ng tuna
  • 10 cups water
  • 3 pcs ripe tomatoes chopped
  • 2 pieces taro gabi, peeled and halved
  • 150 grams tamarind or sampaloc
  • 1 cup water for tamarind or sampaloc
  • 1 pcs finger chili
  • 1 cup radish peeled and cut into 1", slices
  • 1 bunch kangkong tops washed
  • 100 grams string beans or sitaw cut into 2'' pieces.
  • Salt to taste

Instructions

How to cook Sinigang na Panga ng Tuna:

  • In a soup pot, combine water, ripe tomatoes and taro. Boil for 4-5 minutes or until taro is almost tender.
  • Meanwhile, in a saucepan, boil tamarind or sampaloc in water until soft. Mash tamarind (sampalok) in the liquid to extract juice then strain liquid into a bowl, Set liquid aside and discard the sampalok.
  • Add the panga ng tuna, finger chili and radish to the soup pot and simmer until tuna is almost cooked, about 8-10 minutes. Stir in reserved sampalok juice and season with salt. Adjust seasoning to taste.
  • Place kangkong and string beans or sitaw on top of the fish and simmer further until vegetables are cooked just right, about 2 -3 minutes. Serve piping hot with rice. Makes 2-4 servings

Notes

Cooking Tips:

Choose the Freshest Jaw You Can Find

Fresh tuna jaw gives the broth its clean sweetness and tender texture, so check for bright eyes, firm flesh, and a mild sea smell. Older cuts turn rubbery and lose flavor once simmered. Starting with good seafood makes the entire dish easier to balance.

Extract Tamarind Juice the Right Way

Boiling the fruits until soft allows the sourness to fully release, which helps build a lively broth. Mashing them in their own liquid ensures every bit of pulp is used. Straining the mixture keeps the soup smooth while preserving natural tang.

Add Vegetables at Just the Right Time

Drop sturdier vegetables earlier to let them soften without turning mushy. Add greens last so they stay bright, crisp, and full of flavor. Timing each ingredient keeps the dish vibrant and prevents the broth from tasting flat.