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+ servings

Tuna Jaw Sinigang

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 6
Author: Vanjo Merano


  • 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!


Serving: 6g