Ingredients with Measurements:
- 1 lb. fish (mackerel, salmon, or any firm white fish), cut into serving pieces
- 1 pack (50g) tamarind soup base mix (sampalok mix)
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 thumb-sized ginger, sliced
- 1 long green chili pepper (siling haba)
- 1 eggplant, sliced
- 1 radish, sliced
- 1 bunch kangkong (water spinach), leaves and tender stems only
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or casserole
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add the onion, tomatoes, and ginger. Let it simmer for 5 minutes.
3. Add the tamarind soup base mix and stir until dissolved.
4. Add the fish and eggplant. Let it simmer for 10 minutes or until the fish is cooked.
5. Add the radish and long green chili pepper. Let it simmer for another 5 minutes.
6. Add the kangkong and let it cook for 1-2 minutes or until wilted.
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 per serving: 180
Total fat: 5g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Instead of tamarind soup base mix, you can use fresh tamarind or calamansi juice.
- You can use any firm white fish or shrimp instead of mackerel or salmon.
- You can use any leafy greens such as spinach, bok choy, or mustard greens instead of kangkong.
Variations:
- You can add other vegetables such as okra, string beans, or taro root.
- You can use pork, beef, or chicken instead of fish.
- You can add coconut milk for a creamier version of sinigang.
Tips and tricks:
- To make the soup more sour, add more tamarind soup base mix or fresh tamarind.
- To make the soup less sour, add more water or sugar.
- You can remove the seeds of the long green chili pepper if you want it less spicy.
- You can add fish sauce or patis for additional flavor.
Storage instructions:
- Let the sinigang cool down before storing in an airtight container.
- Store in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sinigang in a pot over medium heat until heated through.
- You can add more water if the soup has thickened.
Presentation ideas:
- Serve the sinigang in a large bowl or casserole.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed rice
- Fried fish or chicken
Suggested side dishes:
- Grilled or steamed vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the soup is too sour, add more water or sugar.
- If the soup is too salty, add more water or vegetables.
- If the fish is overcooked, remove it from the pot and set aside.
Food safety advice:
- Make sure to cook the fish thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sinigang is a popular Filipino soup dish that is sour and savory.
- It is usually made with tamarind, but other souring agents such as guava, kamias, or calamansi can also be used.
Flavor profiles:
- Sour, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and other side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine