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Home » Recipe Index » Fish and Seafood » Sinigang na Hipon sa Calamansi

Sinigang na Hipon sa Calamansi

Published: May 14, 2019 · Modified: Jul 8, 2019 by Lalaine Manalo · This post may contain affiliate links

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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.

Sinigang na Hipon sa Calamansi in a earthen bowl with a side of side and fish sauce for dipping
Sinigang na Hipon sa Calamansi

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.

sinigang na hipon with pak choi, radish, and calamansi in a white serving bowl with a side of steamed rice

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.

steamed rice with sinigang na hipon on a white plate

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.
Sinigang na Hipon sa Calamansi in a earthen bowl with a side of side and fish sauce for dipping
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4 from 2 votes

Sinigang na Hipon sa Calamansi

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.

Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 170kcal
Author: Lalaine Manalo

Ingredients

  • 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 ½ inch thick
  • 1 pound shell-on shrimp, tendrils trimmed, washed and drained well
  • ½ cup freshly-squeezed calamansi juice
  • 2 cups pak choi, stems trimmed and leaves separated
  • salt to taste
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 170kcal | Carbohydrates: 12g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1682mg | Potassium: 453mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5285IU | Vitamin C: 92.2mg | Calcium: 325mg | Iron: 3.8mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Joana says

    May 25, 2019 at 5:26 pm

    Hi Ms. Lalaine. Do we have to devein the shrimp for sinigang or ok lang na hindi?

    Reply
    • Lalaine Manalo says

      May 26, 2019 at 7:24 am

      I don't devein the shrimps, I just trim the tendrils 🙂

      Reply
  2. Raymund says

    December 18, 2014 at 11:00 am

    Sarap magkamay pag ganito ang ulam, yum!

    Reply
    • Lalaine says

      December 19, 2014 at 1:39 pm

      Haha, sinabi mo. Kahit may sabaw, nagkakamay pa rin ako pag hipon ang ulam. Mas enjoy 🙂

      Reply

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