Seafood Recipes
439 seafood recipes from across the Philippines · page 15 of 19
Sinanglay na Tilapia
Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk is a Bicolano dish that's sure to be a dinner favorite. It's moist, flavorful, and best served with steamed rice.
Sinigang na Bangus
milkfish simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Bangus Belly sa Miso
Boneless bangus milkfish belly is gently simmered in a savory miso-tamarind broth with okra, daikon radish, plum tomatoes, and long green peppers until the fish is tender and flaky and the soup is rich, savory, and tangy.
Sinigang na Bangus sa Bayabas
Bangus sa bayabas simmered in a tangy tamarind-based sour soup with vegetables — a Filipino home-cooked favorite.
Sinigang na Bangus sa Miso
Bangus sa miso simmered in a tangy tamarind-based sour soup with vegetables — a Filipino home-cooked favorite.
Sinigang na Hipon
Plump shrimp are briefly simmered in a tangy tamarind broth with sliced radish, string beans, okra, and kangkong until perfectly pink and tender, resulting in a light and refreshingly sour seafood soup with vibrant colors and flavors.
Sinigang na Hipon Special
A classic Filipino sour soup featuring fresh shrimp, radish, string beans, and water spinach in a rich tamarind broth.
Sinigang na Hipon sa Sampaloc
shrimp simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Hipon sa Sampalok
Fresh prawns simmered in a tangy tamarind broth with native vegetables like radishes, string beans, eggplant, and kangkong.
Sinigang na Hito sa Miso
Sinigang na Hito sa Miso is a delicious soup you'll love year-round. With the moist catfish, tender-crisp veggies, and tamarind-miso flavored broth, it's tasty, filling, and great with steamed rice.
Sinigang na Isda
Fresh whole mackerel or tilapia, sour tamarind pulp, radish and green papaya cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Sinigang na Isda sa Kamias (Fish Sinigang)
fish simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Isda sa Kamias with Miso
Fish sa kamias with miso simmered in a tangy tamarind-based sour soup with vegetables — a Filipino home-cooked favorite.
Sinigang na Lapu lapu sa Miso
lapu lapu simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Panga ng Tuna (Tuna jaw cooked in sour broth)
tuna simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Salmon
Rich salmon belly simmered in a tangy tamarind broth with miso paste, served with fresh vegetables including daikon radish, okra, and mustard greens. A soul-warming Filipino classic that delivers bold, comforting flavors in every spoonful.
Sinigang na Salmon Belly sa Kamias
Sinigang na Salmon Belly sa Kamias with flavorful fish and vegetables in a sour soup is the perfect cold weather comfort food. Delicious served with steamed rice or enjoyed on its own!
Sinigang na Salmon sa Miso
salmon simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Sardinas
sardines simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Sugpo
sugpo simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang na Tilapia sa Miso
tilapia simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.
Sinigang sa Miso
A creative twist on the classic Filipino sour soup — fish simmered in tamarind broth enhanced with umami-rich miso paste. The miso adds depth and savoriness to the traditional tangy base.
Sinuglaw
Bold Mindanao fusion dish combining sinigang (sour), inihaw (grilled), and adobo (savory) flavors. Pork and tuna marinated in vinegar then grilled and served with a tangy dipping sauce. A true Cebuano creation.
Sinursuran
Sinursuran is an ancient Cordilleran specialty from Apayao that embodies the resourcefulness of mountain cooking. In the olden days, before iron pots reached the highlands, the ancestors cooked their food inside bamboo shoots placed over wood fires, lining the bamboo with aromatic pomelo (suha) leaves. The result is a tender, smoky stew where frog, fish, or eel meat breaks down into a rich, textured slurry — naturally thickened and deeply flavored by the bamboo and the leaves inside. Today, Sinursuran is still prepared the traditional way during harvests and celebrations, though many home cooks also use pots. The dish is characteristically fiery — Apayaon chilies are added generously, a legacy of a time when spice was scarce and had to be maximized. Served with rice or camote, Sinursuran is a taste of the Cordillera's wild, untamed culinary heritage.