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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 minutes
Cook Time 13 minutes
Total Time 23 minutes
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
 

  1. Prep the mackerel: Strain the canned mackerel through a fine mesh to separate the oil from the fish. Set both aside.
  2. 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.
  3. 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.
  4. Make the broth: Add miso paste and 1.5 quarts of water. Let it boil until the miso is fully dissolved.
  5. Cook firm vegetables: Add daikon radish and simmer for 5 minutes. Stir in the sinigang mix to sour and slightly thicken the broth.
  6. Add soft vegetables: Toss in eggplant, okra, green chilies, and string beans. Let the soup come back to a boil.
  7. 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.
  8. Finish with greens: Add kangkong and cook for another 2–3 minutes until just wilted. Taste and adjust seasoning with fish sauce or pepper.