Ingredients with Measurements:
- 1 lb. fish (tilapia or any white fish), cleaned and sliced
- 6 cups water
- 1 cup kamias (sliced)
- 1 onion (sliced)
- 2 tomatoes (quartered)
- 1 thumb-sized ginger (sliced)
- 1 long green chili pepper
- 1 cup string beans (cut into 2-inch pieces)
- 1 cup kangkong (water spinach) leaves
- 2 tbsp. fish sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, bring water to a boil.
2. Add kamias, onion, tomatoes, and ginger. Let it simmer for 10 minutes.
3. Add fish and long green chili pepper. Simmer for 5 minutes.
4. Add string beans and simmer for another 5 minutes.
5. Add kangkong leaves and fish sauce. Simmer for 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Fat: 5g
Protein: 20g
Carbohydrates: 10g
Fiber: 3g
Substitutions for ingredients:
- If kamias is not available, you can use tamarind or calamansi juice instead.
- You can use any white fish such as cod, halibut, or snapper.
Variations:
- You can add other vegetables such as eggplant, okra, or radish.
- You can use shrimp or pork instead of fish.
Tips and tricks:
- To make the broth more flavorful, you can add shrimp paste or miso paste.
- You can adjust the sourness of the soup by adding more or less kamias or tamarind.
- If you want a spicier soup, you can add more chili peppers.
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:
Garnish with chopped cilantro or green onions.
Pairings:
This dish pairs well with crispy fried fish or grilled meat.
Suggested side dishes:
Serve with steamed rice and a side of sautéed bok choy or other leafy greens.
Troubleshooting advice:
- If the soup is too sour, you can add a pinch of sugar to balance the flavors.
- If the soup is too salty, you can add more water or dilute with more broth.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
Sinigang is a popular Filipino soup dish that is known for its sour and savory flavors. It is typically made with tamarind, but other souring agents such as kamias, guava, or calamansi can also be used.
Flavor profiles:
This dish is sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side of sautéed vegetables.
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Region: Philippine