Fish Sinigang Recipes

FISH SINIGANG

Steps:

• Slice the fish as needed. Sprinkle salt all over the fish slices and then rub all over. Let it stay for at least 15 minutes.
• Heat oil in a pan. Fry the fish slices until golden brown. Turn it over and perform the same step on the opposite side. Remove fish from the pan. Place in a clean plate. Set aside.
• Boil water in a large cooking pot. Add tomato, onion, and radish. Continue boiling for 5 minutes.
• Add Knorr Sinigang sa Sampaloc Mix. Stir.
• Put the fried fish slices into the pot. Let the liquid boil. Adjust the heat between low to medium. Continue boiling for 7 minutes.
• Add eggplant and long green peppers. Cook for 3 minutes.
• Add okra. Cook for 3 to 5 minutes.
• Season with ground black pepper and fish sauce.
• Put the fresh spinach into the pot. Cook for 1 to 2 minutes.
• Transfer to a serving bowl. Serve warm. Share and enjoy!

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)

Steps:

• Make the gremolata:
• In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
• Make the sinigang:
• Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
• Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
• Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
• Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
• While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
• Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.

FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH

Steps:

• In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

FISH SINIGANG RECIPE

Steps:

• Add vegetable oil in the pot. Once hot, add ginger and stir for less than a minute
• Add chopped onion and stir till it looks cooked and transparent.
• Add diced tomatoes and stir to combine
• Pour water and fish sauce. Stir to combine.
• When it started to boil, add the fish and mix to combine. Let the it cooked for additional 5-10 minutes.
• Add the cabbages and green chilies and let it cook for 3 minutes before turning off the heat. Add salt and Black Pepper for taste.
• Serve it with steamed white rice.

SINIGANG NA ISDA SA MISO (FISH STEW WITH MISO)

Steps:

• Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
• Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.