Sinigang na Hipon sa Calamansi is the ultimate cold-weather comfort food! With plump shrimp, tender-crisp vegetables, and a refreshing calamansi flavor, this Filipino sour soup is perfect with steamed rice.
We moved from Southern California to Texas in December last year, and although we love the culture, the food scene, and the lower cost of living, the weather in Central Texas needs a little getting used to. Our area has a subtropical climate, and it changes erratically from bright and sunny one day to cloudy and pouring rain the next.
Not that I am complaining. Thunderstorms notwithstanding, we’re happy and feel right at home here. Besides, the cold, wet weather is all the more reason to make sinigang na hipon which happens to be my favorite comfort food of all time!
I love the citrusy broth over steamed rice! It’s light and refreshing and the perfect foil to the sweetness of the shrimp.
What are the Different Kinds of Sinigang
The Filipino sour soup, sinigang, has many variants. It can be made with various cuts of pork, beef, or chicken as well as seafood like salmon, milkfish, catfish, and shrimp. Although tamarind is the most most common, other souring agents also include guava, kamias, green mango, and calamansi.
Over the years, innovative cooks have given this classic soup unique twists using abundant local fruits such as watermelon, pineapple, and lychee to add distinct flavor along with substituting the usual meat cuts with corned beef or grilled pork.
Some versions add miso paste for a touch of savory, “umami” taste while others call for pieces of gabi (taro) to naturally thicken the broth. Sinigang generally includes a wide array of vegetables such as tomatoes, pechay, bok choy, kangkong, spinach, eggplant, okra, long beans to daikon radish to delicious extend the dish.
Tips on How to Make Sinigang na Hipon sa Calamansi
- Water will work in a pinch, but I highly recommend rice washing for extra depth of flavor.
- I cook the tomatoes and onions straight in the liquid but if you don’t mind the added fat, feel free to saute them first in oil to boost flavor.
- I don’t use a lot of vegetables in my sinigang na hipon because I am all about the shrimp. 🙂 If you want to bulk the soup up, choose your favorite veggies from the list above.
- For best texture, add the vegetables to the pot according to what cooks longer or faster.
- Do not overcook the shrimp as like with most shellfish, it will toughen and will be harder to peel.
- 5 cups rice washing or plain water
- 1 onion. peeled and quartered
- 2 medium Roma tomatoes, quartered
- 2 tablespoons fish sauce to taste
- 1 cup daikon radish, peeled and sliced into 1/2 inch thick
- 1 pound shell-on shrimp, tendrils trimmed, washed and drained well
- 1/2 cup freshly-squeezed calamansi juice
- 2 cups pak choi, stems trimmed and leaves separated
- salt to taste
- In a pot over medium heat, bring rice washing or water to a boil.
- Add onions, tomatoes, and radish. Cook for about 2 to 3 minutes.
- Add shrimp, calamansi juice, and fish sauce.
- Continue to cook for about 3 to 5 minutes or just until shrimps color changes to pink and vegetables are tender yet crisp.
- Add spinach leaves, pushing down into broth with back of spoon. Turn off heat, cover and allow residual heat to soften leaves.
- Season with salt to taste. Serve hot with fish sauce on the side, if desired.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”