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How to Cook Sinigang na Lapu-Lapu (Grouper in Sour Broth)

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny


  • 1 kilo medium size lapu lapu
  • 1 medium size onion quartered
  • 2 medium size tomato quartered
  • 1 bundle kangkong leaves or any leafy vegetables take only the leaves and leaf stalk then discard the main stem
  • 1 cup string beans cut into 1 & 1/2 inch long
  • 5 pcs okra
  • 1 inch ginger chopped
  • 1 medium size white radish sliced into rounds
  • 1 small eggplant sliced
  • 1 cup tamarind juice boil tamarind, about 300 grams to 2 cups water or 2 tbsp. sampalok sinigang mix
  • 4 pcs. large green chilis or siling pansigang
  • Patis or fish sauce or rock salt or iodized table salt


    How to cook Sinigang na lapu-lapu:

    • Clean the lapu-lapu by removing the gills and internal organs. Wash in running water and slice into 1 to 2 inches wide.
    • In a large pot pour 6 to 8 cups water and bring to a boil then add onions, tomatoes and tamarind juice (or sinigang mix) and simmer for at least 3 to 5 minutes.
    • Then add the fish and let it simmer again for another 8 to 10 minutes or until the fish is already cooked.
    • Season with salt or patis. You can add some magic sarap, namnam or any other granulated seasonings in the market.
    • Then add the all the vegetables and green chili then cook for 2 to 3 minutes.
    • Serve hot with fish sauce, kalamansi and red chili for dipping.