We’ve tried sinigang fried chicken, and we’ve tried sinigang risotto. There’s endless dishes that could be made with the help of an instant sinigang mix. So we decided to use that mix as though it’s powdered flavoring, and dust it over some chips.

Fish chips, to be specific.

We got the fish chips from Zubuchon,but you can look for them at your local palenke.

Minimal effort for maximum flavor, these crunchy fish chips put your sinigang addiction to the real test with undiluted tongue-to-flavor-mix contact. The asim is real, but how else are you supposed to know you’re Filipino unless you love sinigang? (Low blow on old news? #sorrynotsorry)

Sinigang Fish Chips

  • Serves: 4 people
  • Active time: 20 mins
  • Total time: 20 mins
  • Difficulty: Easy


Sinigang Fish Chips

  • Oil, for frying
  • 200g dried fish skin
  • 3 tbsp. sinigang na sampalok mix


  1. Heat oil in large pot or wok until 350F.
  2. Add the dried fish skin, piece by piece, and fry until golden, puffed, and crispy.
  3. Set aside on paper towels to drain.
  4. Add fried fish skin to a large bowl.
  5. Sprinkle sinigang mix over the fish skin and toss until evenly coated.
  6. Serve.

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