Ingredients with Measurements:
- 1 lb. of fish (tilapia, catfish, or any firm white fish)
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 thumb-sized ginger, sliced
- 1 cup of water
- 1 cup of vinegar
- 2 tbsp. of fish sauce
- 2 tbsp. of tamarind powder
- 1 tsp. of black pepper
- 2 green chili peppers
- 1 bunch of kangkong (water spinach)
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Clean the fish and slice it into serving sizes.
2. In a large pot, arrange the fish, onion, tomatoes, and ginger.
3. Pour in the water, vinegar, and fish sauce.
4. Add the tamarind powder and black pepper.
5. Bring to a boil and then reduce heat to simmer for 10 minutes.
6. Add the green chili peppers and kangkong.
7. Simmer for another 5 minutes or until the kangkong is cooked.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 5g
Cholesterol: 40mg
Sodium: 500mg
Total carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- Tamarind powder can be substituted with fresh tamarind or calamansi juice.
- Kangkong can be substituted with spinach or bok choy.
Variations:
- Add other vegetables like okra, eggplant, or radish.
- Use shrimp or pork instead of fish.
Tips and tricks:
- Use fresh fish for better flavor.
- Adjust the amount of vinegar and tamarind powder according to your taste preference.
- To make it spicier, add more chili peppers.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until hot.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a cold drink like iced tea or soda.
Suggested side dishes:
Serve with steamed rice and a side of grilled vegetables.
Troubleshooting advice:
- If the sinigang is too sour, add a little sugar to balance the flavor.
- If the sinigang is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers properly in the refrigerator.
Food history:
Inun-unan Sinigang is a traditional Filipino dish that originated from the Visayas region. It is a sour and savory fish stew that is typically served with rice.
Flavor profiles:
Sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with rice and a side of grilled vegetables.
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Region: Philippine