Ingredients with Measurements:
- 1 kg Biya (Silver Perch), cleaned and scaled
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 cups water
- 2 cups tamarind juice
- 1 cup kangkong (water spinach)
- 1 cup sitaw (string beans)
- 1 cup okra
- 2 pieces green chili peppers
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot or dutch oven, sauté onions, garlic, and tomatoes until fragrant.
2. Add the biya and cook for 2-3 minutes.
3. Pour in the water and tamarind juice. Bring to a boil and then lower the heat to simmer for 10-15 minutes or until the fish is fully cooked.
4. Add the kangkong, sitaw, and okra. Simmer for another 5-7 minutes or until the vegetables are cooked.
5. Add salt and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150 kcal
- Fat: 2g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Biya can be substituted with any firm white fish such as tilapia or snapper.
- Tamarind juice can be substituted with 2-3 tablespoons of tamarind powder dissolved in water.
Variations:
- Pork sinigang or shrimp sinigang can be made using the same recipe but substituting the biya with pork or shrimp.
Tips and Tricks:
- To make the tamarind juice, soak 1 cup of tamarind pulp in 2 cups of hot water for 10-15 minutes. Strain the mixture and discard the pulp.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Fresh cilantro or chopped scallions can be used as a garnish.
Pairings:
- Serve with a cold glass of iced tea or calamansi juice.
Suggested Side Dishes:
- Steamed rice, garlic fried rice, or pandesal (Filipino bread)
Troubleshooting Advice:
- If the sinigang is too sour, add a pinch of sugar to balance the flavors.
Food Safety Advice:
- Make sure to clean and scale the biya thoroughly before cooking.
Food History:
- Sinigang is a popular Filipino dish that dates back to pre-colonial times. It is traditionally made with tamarind, but other souring agents such as kamias or guava can also be used.
Flavor Profiles:
- Sour, savory, and slightly spicy
Serving Suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine