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  • 1 kilo of Lapu-lapu, cleaned and sliced
  • 1 liter of fish stock or water
  • 3 tablespoons of miso paste
  • 1 pack tamarind powder
  • 1 medium-sized onion, chopped
  • Small piece ginger root, sliced
  • 3 large ripe tomatoes, cut to wedges
  • 100 grams or bunch of mustard or mustasa
  • 1 medium-sized radish, sliced thinly
  • 3 pieces of green pepper or sili na haba
  • Peppercorn
  • Salt to taste
  • 2 teaspoons of fish sauce
  • Your choice of vegetables


  1. In a Chef’s Classics Sorrel Sauce pot, bring to boil fish stock or water.
  2. Add in tomato, ginger, peppercorn, miso paste, salt and tamarind powder. Simmer for 5 minutes.
  3. Add in radish, and simmer for 1 minute.
  4. Add in sliced lapu-lapu, simmer for 4 minutes. Don’t stir sinigang soup with the fish.
  5. Lastly, add green chili/silang haba and mustard leaves. Turn off heat.
  6. Set aside fish sauce or adjust according to your taste.
  7. Best served with plain steamed rice.

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