Seafood Sinigang (Sour and Savory Seafood Soup)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This seafood sinigang is a bright and aromatic take on the traditional Filipino sour soup, offering a perfect balance of savoury and zesty notes. The broth is infused with fresh tomatoes and onions, while a zingy lemon and garlic gremolata adds a modern, fragrant punch to every spoonful. It is a wonderfully light yet deeply satisfying meal that celebrates the natural sweetness of fresh prawns, crab, and flaky white fish.

As a high-protein dish, this soup is an excellent choice for a nutritious midweek dinner that doesn't compromise on flavour. The addition of iron-rich water spinach and crisp green beans ensures a healthy dose of greens in every bowl. Serve it in the traditional way with a side of fluffy steamed rice, or enjoy it with thick crusty bread to soak up the delicious, tangy broth.

Ingredients for Seafood Sinigang (Sour and Savory Seafood Soup)

1 כף שמן זית כתית מעולה
4 small cloves garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped
Grated zest of 2 lemons
950ml seafood stock or water with dissolved fish bouillon cubes
Juice of 1 lemon, plus more to taste
1 teaspoon granulated sugar
2 red onions, chopped
4 tomatoes, chopped
450g fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces
230g long beans or green beans, trimmed and cut into 1-inch pieces
4 fresh whole chillies of your choice
1 bunch water spinach or spinach, thick stems removed
Fish sauce, to taste
450g mixed shellfish (such as prawns, prawns, and crab claws), shelled and cooked
Cooked rice or crusty bread, for serving

How to make Seafood Sinigang (Sour and Savory Seafood Soup)

In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.

Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.

Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.

Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.

Put the chillies and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in colour. Transfer the chillies and spinach to a plate and set it aside.

While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.

Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.