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Food Citations | December 12, 2017

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Sinigang na Tilapia in Balimbing

| On 07, Oct 2012

Sinigang na Tilapia.jpg

Balimbing or Carambola is a fruit native to Southeast Asian countries, but can be cultivated to all tropical lands. These are sour fruits at about 2 to 6 inches in length and oval in shape. Usually, it has 5 pointed ridges and when sliced through the sides resembles a star. The pointed ridges are sharp and usually removed when eaten. 20These fruits starts green and when ripe turns into yellow.

When I was a kid, I love sour fruits and would love to chow down them with salt until my stomach hurts. But now, I only use them to provide sour flavor in soup dishes like Sinigang na Tilapia.

What’s great about this fruit is that cooked, the skin remains brittle resulting into a crunchy and juicy feel while chewing, which on my part, a great thing to soup dishes.


  • 1 kilo tilapia – chopped into halves
  • 5 pieces balimbing fruit – sides, top, bottom removed, and chopped
  • 5 pieces saba banana – remove the top and bottom and partially peel.
  • 1 bundle talbos ng camote
  • 2 pieces medium onions – chopped
  • 4 cloves garlic – finely minced
  • 2 thumb-sized ginger – peeled and chopped
  • 7 cups water
  • salt and pepper to taste


  1. Saute garlic and onion.
  2. Add ginger and water let it boil.
  3. Add saba and boil for 5 minutes.
  4. Add salt and pepper. Make it a little bland to achieve enough saltiness when some water evaporates while cooking the fish.
  5. Add tilapia and balimbing and boil for another 10 minutes.
  6. Add the talbos ng camote until cooked.
  7. Serve and enjoy.

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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