Ingredients with Measurements:
- 1 lb. of fish (any white fish will do)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 eggplant, sliced
- 1 radish, sliced
- 1 bunch of kangkong (water spinach)
- 2 tbsp. of bagoong isda (fish paste)
- 1 liter of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, bring 1 liter of water to a boil.
2. Add the chopped onion and tomatoes and let it simmer for 5 minutes.
3. Add the sliced eggplant and radish and let it cook for another 5 minutes.
4. Add the bagoong isda and let it simmer for 2 minutes.
5. Add the fish and let it cook for 10 minutes or until the fish is fully cooked.
6. Add the kangkong and let it cook for 2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used in place of the fish.
- Spinach can be used in place of kangkong.
Variations:
- Pork or beef can be used in place of fish.
- Tamarind can be used in place of tomatoes for a sour taste.
Tips and tricks:
- Use fresh ingredients for better taste.
- Adjust the amount of bagoong isda according to your preference.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Pork or chicken adobo.
Suggested side dishes:
Steamed vegetables or garlic fried rice.
Troubleshooting advice:
If the soup is too sour, add a little bit of sugar to balance the taste.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Sinigang is a popular Filipino soup dish that is known for its sour taste.
Flavor profiles:
Sour and savory.
Serving suggestions:
Serve hot with steamed rice.
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Region: Philippine