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Fish Sinigang
Fish Sinigang
Sinigang is a delicious and popular Filipino dish known for its sour soup base. It typically includes meat (such as pork, beef, shrimp, or fish), a variety of vegetables (like kangkong or water spinach, radishes, and tomatoes), and a tamarind-based broth. The sourness of the soup is often balanced by adding other ingredients like tomatoes or calamansi (a Filipino citrus fruit). Sinigang is enjoyed for its tangy and savory flavors.
Ingredients
- 2 pounds fish (such as salmon, tilapia, or snapper), cleaned and cut into serving-sized pieces
- 8 cups water
- 1 medium-sized onion sliced
- 2 medium-sized tomatoes quartered
- 2 cups kangkong (water spinach) or spinach leaves
- 1 cup radishes sliced
- 2-3 pieces green chili peppers (optional for added spiciness)
- 2 tablespoons fish sauce (patis)
- 2 tablespoons tamarind soup mix
- Salt and pepper to taste
Instructions
- In a large pot, bring the water to a boil over medium heat.
- Add the onions and tomatoes. Let them cook for a couple of minutes until the tomatoes soften.
- Stir in the tamarind soup mix and fish sauce to the pot. Let it simmer for about 5 minutes to develop the flavors.
- Add the radishes and continue simmering for another 5 minutes until they are slightly tender.
- Gently add the fish pieces into the pot and cook for about 8-10 minutes, or until the fish is fully cooked and tender.
- Stir in the kangkong (or spinach leaves) and green chili peppers (if using). Cook for an additional 2 minutes until the leafy greens are wilted.
- Season with salt and pepper according to taste.
- Serve the Fish Sinigang hot with steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 271kcal (14%)Carbohydrates: 12g (4%)Protein: 48g (96%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 113mg (38%)Sodium: 899mg (39%)Potassium: 1099mg (31%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2283IU (46%)Vitamin C: 31mg (38%)Calcium: 88mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
