Sinigang Na Sardinas uses canned sardines and mackerel instead of the regular fresh meat to add a pleasant twist to the classic Filipino sour soup. It’s quick and budget friendly, but still has that familiar sour thing that we all enjoy from Sinigan. Perfect for rainy days and busy nights, this dish makes the most of the pantry’s staples and fresh vegetables. It may sound simple, but trust it to bring a warm, homemade flavor every time.
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Update: 6/2/25
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Sinigang Na Sardinas proves that a humble can of fish can turn into something amazing. It’s quick to cook and perfect for busy days. This pleasant meal takes less than 15 minutes.
Unlike the regular sinigan recipes that use meat like fresh meat or seafood, I made this sinigan nasardina using canned mackerel in oil. As long as it’s a canned fish packed with oil (like mackerel or sardines), it works well. Avoid tomato sauce or flavored additions tomato sauce and avoid colliding with the tangy soup.
What is Sinigan na Saldana?
Sinigang Na Sardinas is a Filipino sour soup featuring sardines and canned mackerel with a variety of fresh vegetables and a special sinigan (sour soup) mix. This version is lighter, more budget-friendly, and is ideal for households who often have canned food on hand and only know about simple sauteed items. The steps for this recipe are simple. Vegetables and flavored paste are added to the sour soup. And even if you’re not a veteran cook, this sinigan version keeps things easy for you!
Materials and objectives
Canned Oil Mackerel (45 oz) – Main protein with rich, flavorful oily flavor
Maggie Magic Sinigan and Gabi (75g) – Provides tangy depth of signature
Okra (12 pieces) – Adds unique texture and subtle rustic
String Beans (15 pieces) – Serve crunch and balance vegetables
Daikon Radish (6 oz) – Brings natural sweetness and bulk to the soup
Eggplant (3 pieces) – Absorbs the flavor and adds creaminess
Long Green Pepper (4 pieces) – Donate mild heat and fragrance
Spinach in Water (1 bundle) – A fresh, lush texture that brightens the dish
Onion (2 pieces) – Adds sweetness and depth to the soup
Garlic (8 cloves) – Enhances the aroma and overall flavor
Crushed Ginger (4thumbs) – Cuts fish sex and adds warmth
Tomato (5 pieces) – Provides acidity and subtle sweetness
A flavor o paste (¼ cup) – Deepen the umemi and add a creamy mouthfeel
Water (2 quarts) – Flavorous soup base
Fish sauce and ground black pepper (flavor) – Balance of seasonings
Cooking oil (3 tablespoons) – Used for aromatic stir-fry and layered flavors
How to cook sinigan na sardinas
Fried air freshener for a flavorful base – start by heating 3 tablespoons of edible oil in a pan. Sliced ​​two onions until the layers separated. This removes the sweetness and aroma. Next, add 8 crushed garlic cloves and 4 crushed ginger thumbs and continue to fry until the garlic is lightly browned. Richly add tomatoes and fish oil. Next, stir in the 5 chopped tomatoes and cook for about 1 minute to release the sourness. Pour the reserved oil from the canned mackerel, pour in 1 tablespoon of fish sauce and 1/2 teaspoon of black pepper. Fish oil adds a richness of natural seafood that enhances the soup, while fish sauce balances the taste and taste of salt. Make the soup with flavor o and water – add ¼ cup beef pasted and pour 1½ quart of water into a pan. Bring this mixture to a boil. The flavor o enriches the soup with Umami, which complements the sour sinigan flavor. Simmer vegetables in order of cooking time – Add 6 ounces of sliced ​​radish to the boiling soup and simmer over medium heat for 5 minutes. The radish adds a mild sweetness and makes it softer and nicely. Next, stir 75 grams of Maggie Magic Sinigan with Gabi. Next, add 3 eggplants and cook for 2 minutes so that the eggplants can absorb the flavor without becoming mushy. Follow 12 okra, 4 long green peppers, and 15 string instruments. Pour the remaining water and cover, cover and bring to a boil for a total of 2 quarts. This layer ensures that each vegetable retains its texture and freshness. Finish with fish and greens – Gently add drained canned mackerel to the pot and stir carefully to avoid breaking the fish too much. Finally, add 1 volume of water broth (kankon) and cook for 2-3 minutes until it has withered. This final step will leave the greens fresh and vibrant. Taste and adjust with more fish sauce or ground black pepper if necessary. Enjoy your hot Sinigan na Sardinus!
Tips and tricks
Use a kitchen strainer to completely separate canned fish from the oil, preventing small fish fragments from being left behind. This gives you better control over the amount of oil that the soup has oil in, keeping the soup clear and not overly greasy.
When adding flavored paste, make sure not to boil or too strong. This will ultimately make the soup taste bitter. Instead, stir it gently and simmer it just enough to dissolve completely and dissolve in the soup.
Choose freshwater spinach (kankon) on top of the frozen leaves to keep the leaves crisp and finally the stems tender. Fresh cankon holds a better vibrant green color, making the soup more appetizing and lively.
The best way to enjoy Sinigan na Sardinas
Filipinos serve sinigans with steamed white rice to perfectly balance the tangy flavor of the soup. So, what do you like about white rice chatter and a bite of warm soup? And it’s important to eat it hot so you can fully enjoy the fresh crunch of vegetables. Sinigang Na Sardinas can be paired beautifully with simple fried foods as a side dish. Try deep-fried fish like tilapia or fried fish adobo. Both have that crunch that goes well with rice and this sour soup.
How Sinigan na Sardinas stands out
It took me a while to cook it on layers so that not only did it throw everything together but the flavors didn’t hit it completely. Adding the flavor o paste is another game changer, as it gives the soup an extra layer of horse mackerel that perfectly complements the natural oils of canned mackerel. The result is the perfect Filipino soup with just the right sour kick, rich in flavor and fresh vegetables.
What do you have with Sinigan na Sardinus?
Clearly, the classic partner of Sinigang Na Sardinas is steamed white rice. Its neutral flavor balances the tangy and salty soup of the soup. However, Filipino families often serve it along with simple side dishes like fried eggs or salted duck eggs. Besides those, you can also expect a warm bowl of fried sinigans, such as fish and pork. We recommend working with fritters like this delicious vegetable okoi or fried egg fritter.
The proposed recipe
If you like Sinigang Na Sardinas, you might enjoy these other sardine-based Filipino recipes. The spicy sardina of Patora and Miswa mixes the heat of the chili peppers with soft rufa and soft noodles. Ginisan Sardina with amparaya offers tomato sauce-coated sardines with a bitter melon (amparaya) and a slight bitter contrast. And Zinatan Mackerel cooks the mackerel with rich coconut milk. This is a creamy alternative to sour sinigan soup, but the hearts of canned mackerel are the same.
These dishes use canned sardines and mackerel in a variety of ways, but share the goal of transforming simple ingredients into a flavorful diet. Try these and bring a new spin to your daily canned fish dishes!
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
Sinigan na Sardinas
Made with canned sardines (or mackerel) and fresh vegetables, this quick, flavorful sour soup offers a pleasant, budget-friendly take on classic Filipino dishes.
Instructions
Use a kitchen strainer to separate the mackerel from the oil. Put both aside.
45 Ozubaki
Heat the cooking oil and fry the onion until the layers separate.
3 tablespoons of cooking oil, 2 onions
Add ginger and garlic. Continue frying until the garlic begins to brown.
4 thumb ginger, 8 garlic
Add the tomatoes. Fry for 1 minute.
5 tomatoes
Pour oil from canned mackerel into a cooking pot. Add 1 tablespoon of fish sauce and 1/2 teaspoon of ground black pepper. Mix.
Taste fish sauce and ground black pepper
Add the flavor o paste and pour in 1½ quart of water. Bring it to a boil.
1/4 cup flavored paste
Add radish radish. Continue cooking over medium heat for 5 minutes.
6 oz radish radish
Add the Maggie Magic Sinigan to Gabi. Mix.
75g Maggie Magic Sinigan and Gabi
Add eggplant. Let it boil for 2 minutes.
Three eggplants
Add okra, long green chili peppers and stringed instruments.
12 okra, 4 long green peppers, 15 string beans
Pour the remaining water, cover the pot and play it. Continue cooking for 2 minutes.
Place the mackerel in the pot. Mix gently.
Add the spinach (kankon). Cook for 2-3 minutes.
1 bundle of water spinach
Season with more fish sauce and ground black pepper if necessary.
Taste fish sauce and ground black pepper
Transfer to a serving bowl. Enjoy warm.
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Note
Skip canned fish with flavor boosters such as tomato sauce, chili, and Spanish-style condiments. Because those bold flavors may collide with the sour soup that makes Sinigan what it is. And if you want to switch things up like you’re not a fan of sardines or mackerel, canned tuna with oil is a sure choice. The oil adds a nice briny depth to the soup, while the soft tuna flakes bring a different kind of texture that is equally satisfying.
Nutritional information
calorie: 3076kcal (154%) carbohydrates: 141g (47%) protein: 297g (594%) fat: 151g (232%) Saturated fat: 33g (165%) Polyunsaturated fat: 40g January Saturated Fat: 61g Trans Fat: 0.2g cholesterol: 600mg (200%) sodium: 3964mg (165%) potassium: 9220mg (263%) fiber: 49g (196%) sugar: 58g (64%) Vitamin A: 14859iu (297%) Vitamin C: 289mg (350%) calcium: 1089mg (109%) iron: 34mg (189%)
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(TagStoTRASSLATE) Saldana (T) Sinigan
