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Sinigang na Isda Recipe (Fish in Sour Broth)

Updated on March 29, 2011
Yummy Fish Sinigang
Yummy Fish Sinigang

How to make Sinigang na Isda (can be Pork, Beef, Chicken, Shrimp or Prawn)


Ingredients:

1/2 kilo or 1.1 lbs fish (can be any fish like tilapia, bangus (milkfish), herring or trout, croaker, maya-maya, labahita, or lapu-lapu)
4 pieces tomatoes, quartered
1 piece onion, peeled and quartered
enough water to cover until 2 inches above fish; water from rice washing can be used
souring juice: can be 20 grams instant sinigang powder (tamarind, guava, or kamias flavor, from Knorr, Maggi, or Mama Sita’s); can be 6 limes or lemons or 350 grams of calamansi, fresh tamarind, or green mango
1 tablespoon fish sauce (patis) or squid sauce or oyster sauce
salt, to add more taste


Vegetables – can be any or combination of the following:
1 piece eggplant, washed and cut into 1-inch thick round slices
1 piece finger pepper (siling haba or siling pangsigang)
1 piece white radish, peeled and cut into ½-inch round slices
1 piece gabi (taro), peeled and quartered
¼ kilo long beans (sitaw) or green beans (baguio beans), washed and cut into 2-inch pieces
¼ kilo or ½ lb Chinese cabbage (bokchoy or pechay) or any cabbage, spinach, kangkong leaves (swamp cabbage or morning glory), washed and cut into 2-inch pieces


Cooking directions:

Place the tomatoes, onion, and water (or rice washing) in a pot.  Boil over medium heat.  Add the fish (or shrimp/prawn) and souring juice. 

If you are cooking sinigang with meat other than fish like pork (baboy), beef (baka), or chicken (manok), include in the boiling mixture until  meat is tender.
(If you are cooking Sinampalukang Manok, the procedure is different like you sauté garlic, onion, tomatoes, and chicken instead of boiling the mixture.)

Add the vegetables and simmer over low heat until vegetables and fish or meat are cooked.  Season with fish sauce and salt, to add more taste.

Serve hot.  Enjoy eating with rice and fish sauce or soy sauce if you like.

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    • Lita C. Malicdem profile image

      Lita C. Malicdem 7 years ago from Philippines

      dyesebel,

      These are mouth-watering recipes. They make me feel proud of our food selections in the Philippines. Keep it up, lady!

    • genrp profile image

      Genie Rose Palabay-De Guzman 7 years ago from North Hollywood, CA, USA

      I really love sinigang esp. fish sinigang..and I really love it when it's tooooo sour and served hot..

    • dyesebel10 profile image
      Author

      dyesebel10 7 years ago from USA

      Thank you Lita and Genrp for stopping by.. I just cooked Sinigang today but with Pork Spare Ribs instead of fish.. we badly need something hot especially now that we had Blizzard (Winter storm), imagine we had 33 inches of snow, we couldn't get out, we had power outage for 1 day, it's too cold, temperature is below freezing point.. messy outside, too much cleaning needed in the driveway and cul-de-sac.. it takes time for the plow trucks to clean everything so the neighborhood helps them out.

    • Coolmon2009 profile image

      Coolmon2009 7 years ago from Texas, USA

      hummm a bit different than what i am used to. Sounds good; I may have to try this one - Thanks for sharing :)

    • dyesebel10 profile image
      Author

      dyesebel10 7 years ago from USA

      You'll like it Coolmon.. thanks for dropping by.

    • profile image

      ann 5 years ago

      Helow this is my first time to cook sinigang na isda hope they will like it!

    • profile image

      april 5 years ago

      sana marami pa ako matutunan.. na mga luto except for sinigang..kasi marunong na ko nyan eh!!

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