Sinigang na Sardinas – Panlasang Pinoy

Sinigang na Sardinas is a comforting twist on the classic Filipino sour soup using canned sardines or mackerel instead of the usual fresh meat. It’s quick, budget friendly, and still has that familiar sourness we all enjoy from sinigang. Perfect for rainy days or busy nights, this dish makes the most out of pantry staples and fresh vegetables. It might sound simple but trust me it brings that warm and homemade taste every time.

Sinigang na Sardinas proves that a humble can of fish can turn into something amazing. It is quick to cook, and perfect for busy days. You will not believe this comforting meal takes less than 15 minutes to make!

 

Unlike the usual sinigang recipes that use meat like fresh meat and seafood, I made this Sinigang na Sardinas using canned mackerel in oil because that is what I had on hand. As long as it is canned fish packed in oil (like mackerel or sardines), it works as fine. Just make sure to avoid the ones with tomato sauce or added flavors so they do not clash with the tangy broth.

What is Sinigang na Sardinas?

Sinigang na Sardinas is a Filipino sour soup, which features sardines or canned mackerel with a variety of fresh vegetables and a special sinigang (sour broth) mix. This version is lighter and more budget-friendly, and it’s perfect for households that often keep canned fish on hand and only know their way around a simple sauté. The steps in this recipe are straightforward—the vegetables and miso paste are added to the sour soup. And even if you’re not a seasoned cook, this sinigang version will keep things easy for you!

How to Cook Sinigang na Sardinas

1. Sauté Aromatics for a Flavorful Base – Start by heating 3 tablespoons of cooking oil in a pot. Sauté 2 sliced onions until the layers separate, which unlocks their sweetness and aroma. Then add 8 crushed garlic cloves and 4 thumbs of crushed ginger, continuing to sauté until the garlic lightly browns.
2. Add Tomatoes and Fish Oil for Richness – Next, stir in 5 chopped tomatoes and cook for about 1 minute to release their acidity. Pour in the oil reserved from the canned mackerel, along with 1 tablespoon of fish sauce and ½ teaspoon ground black pepper. The fish oil adds a natural seafood richness that enhances the broth, while fish sauce balances the taste with salty notes.
3. Build the Broth with Miso and Water – Add ¼ cup of miso paste and pour 1 ½ quarts of water into the pot. Bring this mixture to a boil. The miso enriches the broth with umami that complements the sour sinigang flavors.
4. Simmer Vegetables in Order of Cooking Time – Add 6 ounces of sliced daikon radish to the boiling broth and simmer on medium heat for 5 minutes. Daikon adds mild sweetness and softens nicely. Then stir in 75 grams of Maggi Magic Sinigang with Gabi, which gives the broth its distinctive tang. Next, add 3 pieces of eggplant and cook for 2 minutes, allowing the eggplant to absorb flavors without becoming mushy. Follow with 12 pieces of okra, 4 long green peppers, and 15 pieces of string beans. Pour the remaining water to make 2 quarts total, cover, and let it come back to a boil. This layering guarantees that each vegetable retains its texture and freshness.
5. Finish with Fish and Greens – Gently add the drained canned mackerel to the pot and stir carefully to avoid breaking the fish apart too much. Finally, add 1 bunch of water spinach (kangkong) and cook for 2 to 3 minutes until wilted. This last step keeps the greens fresh and vibrant. Taste and adjust with more fish sauce or ground black pepper if needed before serving. Enjoy your hot Sinigang na Sardinas!

Best Way to Enjoy Sinigang na Sardinas

Filipinos serve sinigang with steamed white rice, which perfectly balances the soup’s tangy flavor. I mean, what not to love with a munch of white rice and a sip of warm soup? And eating it hot is important so you can fully enjoy the fresh crunch of the vegetables. Sinigang na Sardinas can pair beautifully with simple fried food as side dishes. Try fried fishes like Nilasing na Tilapia or Fried Fish Adobo. Both have that crunch that goes well with rice and this sour soup on the side.

How Sinigang na Sardinas Stands Out

Instead of just tossing everything together, I took time to cook it by layers so the flavors will not totally clash. Adding miso paste is another game changer because it gives the soup an extra layer of umami that perfectly complements the canned mackerel’s natural oils. The result is a perfect Filipino broth with just the right sour kick, enriched by the miso and fresh vegetables.

What to Have With Sinigang na Sardinas

Obviously, the classic partner for sinigang na sardinas is steamed white rice. Its neutral flavor balances the soup’s tangy and salty broth. But Filipino families often serve it alongside simple side dishes like fried eggplant or salted duck eggs. Aside from those, you can also expect a warm bowl of sinigang with anything that’s fried like fish or pork. I suggest working with fritters like this tasty Vegetable Okoy or Fried Eggplant Fritters.

Suggested Recipes

If you like sinigang na sardinas, you might enjoy these other sardine-based Filipino recipes. The spicy sardinas with patola and miswa blends the heat of chili with tender loofah and soft noodles. Ginisang sardinas with ampalaya serves you a tomato sauce coated sardines with a slightly bitter contrast with bitter melon (ampalaya). And Ginataang mackerel cooks mackerel in rich coconut milk, which is a creamy alternative to the sour sinigang broth but with the same heartiness of canned mackerel.

These dishes make use of canned sardines or mackerel in different ways but share the goal of turning simple ingredients into flavorful meals. Try these out and bring a new spin to your everyday canned fish dishes!

Watch How to Cook It