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Food Citations | December 12, 2017

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Sinigang na Tanigue

| On 06, May 2012

Tanigue or, according to Yahoo answers, what is internationally called as Spanish Mackerel is another delicious fish. I love cooked this sinigang and will use fresh sampalok (tamarind) for the sour flavor.

Tanigue is in between cheap and expensive. I prefer this one than maya-maya as that fish has this fishtinky smell and quite expensive.

Here are the ingredients:

  • 1 kilo of tanigue – washed and chopped
  • 1 bundle of mustard – bottom removed
  • 5 pieces of raw tamarind
  • Thumb-size ginger -chopped
  • 3 pieces green chilies or siling haba
  • 5 cups water
  • 3 cloves garlic – minced
  • 1 medium onion -chopped
  • 3 pieces tomatoes – chopped
  • Salt and Pepper to taste


  1. 1. In a pan, boil the tamarind in a cup of water. When the tamarind has been already soft, crash, mix and strain. Set aside the liquid (tamarind flavor).
  2. 2. In another pan, saute garlic and onion.
  3. 3. Add the ginger and tomatoes. Let it simmer.
  4. 4. Add the 5 cups of water and let it boil.
  5. 5. Add the tamarind flavor, salt, pepper and green chilies. Let it boil for 1 minute. Make sure that the soup is a little bland for you to ensure enough saltiness when some of the water evaporates.
  6. 6. Add the tanigue and let it boil for another 10 minutes.
  7. 7. Add the mustard and let it boil for 2 minutes.
  8. 8. Serve and enjoy.

This dish is best eaten with fish sauce. You can also add other vegetables like radish, talbos ng camote or kang kong and many more.

Learn more the author of this post:


I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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