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Tuna Jaw Sinigang (also known as sinigang na tuna panga) is a version of Filipino fish sinigang wherein tuna jaw slices are stewed with a souring ingredient along with vegetables. It is a popular soup in the Philippines and it is one of my favorites.
This is a classic example of “sinigang sa sampaloc”. Tamarind was used as the souring ingredient. It was boiled until it got soft and mushy. The tamarind pulp should not be part of the dish. A kitchen strainer or any similar tool is necessary to get it off the pot. The remaining juices are extracted by pressing the mushy tamarind and pulp against a sieve. The extract is added back to the pot to make the liquid taste sour.
This sinigang version also uses miso paste. The ones that I used are the Filipino variety. It is not as intense and flavorful as shiro miso, but it helps reduce the fishy aftertaste of the tuna. I used a quarter of a cup for this recipe. Feel free to add more if there is a need.
Enjoy your tuna sinigang with a cup of rice. I like to eat it with spicy fish sauce. This is done by combining fish sauce and red pepper flakes (or fresh chili) in a small bow. I simply scoop a reasonable amount and top it over the fish before eating. Yum!
I also did a another version using tuna panga during my trip to Manila a few years back. You can check the sinigang na panga version here.
Try this Tuna Jaw Sinigang Recipe. Let me know what you think.
- 3 lbs. tuna jaw sliced
- 15 to 20 pieces young tamarind
- 4 long green peppers siling pansigang
- 1 large yellow onion wedged
- 1 small daikon radish labanos, sliced into thin pieces
- 1 bunch mustard greens
- 2 medium tomato wedged
- ¼ cup yellow miso paste
- 3 tablespoons fish sauce patis
- 8 cups water
- Boil the water in a large soup pot. Add the tamarind. Cover and continue to boil for 30 minutes. Remove the tamarind from the water using a kitchen strainer. Let the tamarind cool down and put it on a sturdy sieve. Position the sieve over the pot and then extract the tamarind juice out by placing a spoon on top of the tamarind. Push it against the sieve. Discard the pulp. The water should still be boiling at this point.
- Add tomatoes, onion, and miso paste. Cover and boil for 15 minutes.
- Gently slide-in the tuna jaw slices. Cook for 20 minutes.
- Add the peppers and daikon radish. Cover and continue to cook for another 10 minutes.
- Add the mustard greens and pour the fish sauce on the pot. Stir. Cook for 8 minutes.
- Transfer to a serving bowl. Serve with rice along with a small bowl of fish sauce and red pepper flakes on the side.
- Share and enjoy!