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How to Cook Sinigang na Tanigue sa Sampalok

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 6 servings
Author: Manny


  • 1 1/2 kilos medium size tanigue Spanish Mackerel, about 2 pcs
  • 3 cloves garlic minced
  • 1 medium size onion chopped
  • 1 inch piece of ginger sliced in strips
  • 3 pcs tomatoes sliced into wedges
  • 1/2 kilo fresh unripe tamarind
  • 1/4 cup miso
  • 3 pcs green chili or siling pansigang
  • 3 bunches of mustard leaves or mustasa
  • 2 Tbsp. cooking oil
  • 2 tsp. Magic Sarap or any granulated seasoning
  • Patis fish sauce to taste
  • 1 1/2 liters water


    How to cook Sinigang na Tanigue sa Sampalok:

    • Clean the tanigue by removing the gills and internal organs, divide the fish by slicing into 4 pcs each.
    • Wash in running water to clean the blood from the fish and set aside.
    • Boil the tamarind in 2 cups of water until tender. Cool. Then strain the tamarind and press it in the strainer to extract the juice in a bowl. Set aside.
    • In a pot, heat oil and saute garlic, onion, ginger for a few minutes then add the tomatoes and saute again for a few minutes or until the tomatoes are soft.
    • Add the miso and stir cook for a few minutes also then pour the water, tamarind juice and bring to a boil.
    • Boil for at least 5 minutes then add the green chili and season with patis and Magic Sarap.
    • After a minute or two, put the tanigue in boiling broth one by one then continue boiling for 2 minutes.
    • Then add in the mustard leaves and simmer for 1 minute then serve hot.