Filipino Hot and Sour Fish Soup

    15 min

    A super-easy and healthy fish soup, made by simmering tilapia fillets in a tamarind soup base with daikon radish, pak choi and tomatoes. It's sour in taste, but this is an appetiser enhancer.

    28 people made this

    Serves: 4 

    • 225g tilapia fillets, cut into chunks
    • 1 small head pak choi, chopped
    • 2 medium tomatoes, cut into chunks
    • 115g thinly sliced daikon radish
    • 4 tablespoons tamarind paste
    • 750ml water
    • 2 dried red chillies (optional)

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium pot, combine the tilapia, pak choi, tomatoes and daikon radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chilli peppers if using. Bring to the boil and cook for 5 minutes or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook, otherwise the fish will fall apart. Ladle into bowls to serve.


    Daikon radish and tamarind paste can be purchased in Oriental speciality stores.

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    Reviews in English (26)


    Delicious soup! definately comfort food, but light! I used 1/4 cup fresh lime juice instead of the Tamarind paste cause i just couldn't find any! I also disolved a teaspoon of thai green curry paste into the water for a bit of kick! Needed salt but that can always be added to taste after. Fast tastey dish!  -  24 Jan 2006  (Review from Allrecipes US | Canada)


    Great recipe and very simple and quick to make. However, I added some things: 1/2 tsp lime juice, 1/2 tsp red curry paste, a couple sprinkles of salt, and 5 tablespoons of fish sauce. Serve hot over steamed rice...great dish! Just like my grandmother used to make it!  -  30 Mar 2008  (Review from Allrecipes US | Canada)


    I love this soup. It's light and you would not feel guilty serving along with other main dishes. The original traditional tangy taste calls for tamarind, but lime or tomato is definitely acceptable. Add excitement to your Sinigang by adding prawns, 1/8 cup sliced red onions and 1 tbsp shredded ginger. Some greens like bok choy, or even anaheim pepper (long green pepper) is also good. Since this is soup, I usually add the green veggies sparingly in order not to overpower the character as a soup. Since this is a cultural food, you can deninitely adjust the spices according to your orientation.  -  11 Oct 2007  (Review from Allrecipes US | Canada)