Ingredients with Measurements:
- 1 lb. fish (tilapia, milkfish, or any white fish), cleaned and cut into serving pieces
- 1 onion, sliced
- 1 head garlic, minced
- 2 tomatoes, sliced
- 1 thumb-sized ginger, sliced
- 1 eggplant, sliced
- 1 radish, sliced
- 1 bunch kangkong (water spinach), trimmed
- 2-3 pieces green chili peppers
- 1 packet sinigang mix (tamarind soup base)
- 8 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, tomatoes, and ginger until fragrant.
2. Add fish and sinigang mix. Pour in water and bring to a boil.
3. Add eggplant and radish. Simmer for 10-15 minutes or until vegetables are tender.
4. Add kangkong and green chili peppers. Season with salt and pepper to taste.
5. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Fish: You can use any white fish or even shrimp or pork.
- Kangkong: You can substitute with spinach or bok choy.
- Green chili peppers: You can use jalapeño or serrano peppers.
Variations:
- Sinigang na Hipon (Shrimp Sinigang)
- Sinigang na Baboy (Pork Sinigang)
- Sinigang na Bangus (Milkfish Sinigang)
Tips and tricks:
- Use fresh ingredients for better flavor.
- Adjust the amount of sinigang mix according to your preference.
- You can add more water if you want a more soupy sinigang.
Storage instructions:
- Store leftovers 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 parsley
Pairings:
- Steamed rice
- Fried fish
Suggested side dishes:
- Grilled vegetables
- Garlic fried rice
Troubleshooting advice:
- If the sinigang is too sour, add more water to dilute the tamarind flavor.
- If the sinigang is too bland, add more sinigang mix or salt to taste.
Food safety advice:
- Make sure to clean and wash all ingredients thoroughly before cooking.
- Cook fish until it reaches an internal temperature of 145°F.
Food history:
- Sinigang is a popular Filipino dish that is known for its sour and savory flavor. It is believed to have originated from the indigenous people of the Philippines who used tamarind as a souring agent.
Flavor profiles:
- Sour, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and garnish with fresh cilantro or parsley.
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Region: Philippine