Ingredients
- 1 lb Fish (Bangus or Tilapia)Sliced (as needed)
- 2 cups Water
- 2 cups Tamarind Juicemade from about 1/2 cup tamarind paste
- 1 medium OnionSliced
- 2 gloves GarlicMinced
- 1 medium Tomatosliced
- 1/2 cup Okrasliced
- 2 pcs Eggplantsliced
- 1/4 cup Radishessliced
- 1/4 cup Long Beanssliced
- 2 cups Kangkong or Spinach Leavessliced
- 2 tbsp Fish Sauce (Patis)
- Salt and PepperFor Tasting
Directions
Fish Sinigang is a sour and savory Filipino dish that typically features fish cooked in a tamarind-based broth with vegetables. The sourness is usually provided by tamarind paste, but other souring agents such as kamias, guava, calamansi and green mango can be used as well. This dish is usually served with rice and it is a comfort food for many Filipino.
Cooking time for Fish Sinigang will depend on the type and thickness of the fish you’re using, but it generally takes around 15-20 minutes. The fish should be cooked through and flaky, but not overcooked. The vegetables should also be tender but still slightly crisp. Once you add the vegetables, it will take around 5-10 minutes for them to cook. Overall, I’d suggest checking the fish and vegetables for doneness around the 15-20 minute mark and adjusting the cooking time as needed.
Steps
1 Done | In a pot, bring the water and tamarind juice to a boil. |
2 Done | Add the fish, onion, garlic, and tomato. |
3 Done 5 mins | Simmer for 5 minutes, then add the okra, eggplant, radishes, and long beans. |
4 Done | Cook until the vegetables are tender, then add the kangkong or spinach leaves. |
5 Done | Season with fish sauce, salt, and pepper. |
6 Done 2-3 mins | Simmer for an additional 2-3 minutes, then serve hot. |
