Sinigang na Sardinas is one of those dishes that proves comfort food doesn’t have to be expensive or complicated. Made with canned sardines or mackerel, this Filipino sour soup brings the familiar tang of tamarind broth together with tender vegetables and savory fish — all in under 30 minutes. It’s a perfect choice for rainy days, quick dinners, or when you’re just looking for a cozy bowl of soup that reminds you of home.

Why You’ll Love This Dish

This version of sinigang replaces pork or shrimp with canned mackerel, giving the soup a lighter feel while keeping the rich, satisfying flavor. It’s an easy one-pot meal that pairs beautifully with warm white rice, and you can stretch one can of fish to feed a family.

The recipe uses common pantry staples and a few fresh veggies, making it ideal for budget-friendly cooking without sacrificing taste. Plus, the addition of miso paste deepens the broth and blends surprisingly well with the sour tamarind base.

What Is Sinigang na Sardinas?

Sinigang na Sardinas is a Filipino soup made with canned sardines or mackerel stewed in a tamarind-flavored broth. “Sinigang” refers to the traditional sour soup style common in Filipino cooking, often using tamarind to get that tangy kick.

In this version, we use canned mackerel in oil for a richer flavor and add vegetables like okra, eggplant, daikon radish, and kangkong (water spinach). It’s a comforting soup that comes together quickly and brings a taste of home without needing specialty meats.

Ingredients You’ll Need

1 large can (45 oz) mackerel in oil – A protein-rich option that holds up well in soup.
Maggi Magic Sinigang Mix with Gabi (75g) – Gives that signature sourness and slightly thickens the broth.
12 pieces okra – Adds body and light earthiness to the soup.
15 pieces string beans – Stretch the dish and soak up the flavor.
6 oz daikon radish – Adds subtle sweetness and soft texture.
3 eggplants (long purple) – Sliced diagonally, they absorb the sour broth nicely.
4 long green chili peppers – Mild and fragrant, not spicy.
1 bunch water spinach (kangkong) – Tossed in at the end for a fresh, leafy finish.
2 onions – Forms the base of the broth.
8 cloves garlic – Crushed and chopped for maximum flavor.
4 thumbs ginger – Crushed, not peeled, to add warmth and reduce any fishy scent.
5 ripe tomatoes – Deepen the broth’s color and tang.
¼ cup miso paste – Optional, but adds a savory depth to the broth.
2 quarts water – Used in two stages for better control of flavor.
Fish sauce and black pepper – For final seasoning.
3 tablespoons cooking oil – Used to sauté the aromatics.

Sinigang na Sardinas

Sinigang na Sardinas is one of those dishes that proves comfort food doesn't have to be expensive or complicated.

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Prep Time 10

Cook Time 13

Total Time 23

Servings: 6 people

Course: Main Course, Soup

Cuisine: Filipino

Ingredients Method

Ingredients

1 large can 45 oz mackerel in oil – A protein-rich option that holds up well in soup.
Maggi Magic Sinigang Mix with Gabi 75g – Gives that signature sourness and slightly thickens the broth.
12 pieces okra – Adds body and light earthiness to the soup.
15 pieces string beans – Stretch the dish and soak up the flavor.
6 oz daikon radish – Adds subtle sweetness and soft texture
3 eggplants long purple – Sliced diagonally, they absorb the sour broth nicely.
4 long green chili peppers – Mild and fragrant not spicy.
1 bunch water spinach kangkong – Tossed in at the end for a fresh, leafy finish.
2 onions – Forms the base of the broth.
8 cloves garlic – Crushed and chopped for maximum flavor.
4 thumbs ginger – Crushed not peeled, to add warmth and reduce any fishy scent
5 ripe tomatoes – Deepen the broth’s color and tang.
¼ cup miso paste – Optional but adds a savory depth to the broth.
2 quarts water – Used in two stages for better control of flavor.
Fish sauce and black pepper – For final seasoning.
3 tablespoons cooking oil – Used to sauté the aromatics.

Method

Prep the mackerel: Strain the canned mackerel through a fine mesh to separate the oil from the fish. Set both aside.
Sauté the aromatics: In a large pot, heat oil and sauté the onions until soft. Add ginger and garlic, cooking until fragrant and lightly browned.
Build flavor: Stir in the tomatoes and cook for 1 minute. Pour in the reserved mackerel oil and season with fish sauce and black pepper.
Make the broth: Add miso paste and 1.5 quarts of water. Let it boil until the miso is fully dissolved.
Cook firm vegetables: Add daikon radish and simmer for 5 minutes. Stir in the sinigang mix to sour and slightly thicken the broth.
Add soft vegetables: Toss in eggplant, okra, green chilies, and string beans. Let the soup come back to a boil.
Add the fish and more water: Pour in the remaining ½ quart of water, then gently place the mackerel pieces into the pot. Avoid stirring too much so the fish stays in large pieces.
Finish with greens: Add kangkong and cook for another 2–3 minutes until just wilted. Taste and adjust seasoning with fish sauce or pepper.

How to Cook Sinigang na Sardinas

Prep the mackerel. Strain the canned mackerel through a fine mesh to separate the oil from the fish. Set both aside.
Sauté the aromatics. In a large pot, heat oil and sauté the onions until soft. Add ginger and garlic, cooking until fragrant and lightly browned.
Build flavor. Stir in the tomatoes and cook for 1 minute. Pour in the reserved mackerel oil and season with fish sauce and black pepper.
Make the broth. Add miso paste and 1.5 quarts of water. Let it boil until the miso is fully dissolved.
Cook firm vegetables. Add daikon radish and simmer for 5 minutes. Stir in the sinigang mix to sour and slightly thicken the broth.
Add soft vegetables. Toss in eggplant, okra, green chilies, and string beans. Let the soup come back to a boil.
Add the fish and more water. Pour in the remaining ½ quart of water, then gently place the mackerel pieces into the pot. Avoid stirring too much so the fish stays in large pieces.
Finish with greens. Add kangkong and cook for another 2–3 minutes until just wilted. Taste and adjust seasoning with fish sauce or pepper.

Tips for the Best Sinigang na Sardinas

Strain the mackerel oil. It brings bold flavor but might contain tiny bones or bits — filtering it keeps the broth smooth.
Don’t over-stir after adding fish. Keep the fish in large chunks for better texture.
Add kangkong last. Overcooked leafy greens turn mushy fast. Add them right at the end for freshness and color.
Cut radish thin. Thin slices cook faster and absorb more flavor.
Taste as you go. Miso and tamarind vary in strength — adjust slowly.

Serving Suggestions FOR Sinigang na Sardinas

This soup is best enjoyed hot, poured over white rice or alongside it in a bowl. Pair it with fried eggplant, crispy dried fish, or even lumpiang gulay (vegetable spring rolls) to complete the meal. It’s also great for breakfast — a warm, flavorful bowl that wakes up your taste buds better than coffee.

Related Recipes to Try

Love the idea of making delicious meals from canned sardines? Here are a few more dishes that are affordable, comforting, and easy to make:

Watch How to cook it . Credt PANLASANG PINOY

Final Thoughts

Sinigang na Sardinas is more than just a budget meal — it’s a flavorful, hearty soup that showcases just how versatile and comforting canned fish can be. Whether you’re cooking for a family or just looking for something quick and satisfying, this version delivers big flavor with simple ingredients.

Let us know how yours turns out — and don’t forget to share a photo if you try this recipe at home!