Last Updated on July 21, 2019 by Ed Joven
How to cook Seafood Sinigang
Seafood Sinigang Recipe is one of the popular soup in the Philippines. Filipino Sinigang soup is a very versatile dish, Filipino’s have different versions of Sinigang deriving from the meat used such as beef, pork, chicken, fish and shrimp. You can add a variety of vegetables like sigarilyas(winged beans), bataw, eggplant, sitaw (string beans) and the green, leafy vegetable could be kangkong (swamp cabbage), cabbage or talbos ng kamote.
Here are the different souring agent that you can use for your Sinigang dish, tamarind, kamias, green mango, tamarind leaves, batuan or calamansi. These days, powdered mixes and bouillon cubes come in some of these flavors and may be used instead for convenience.
Seafood Sinigang soup is very satisfying and an ideal meal for lunch and dinner.
This Filipino Seafood Sinigang Recipe version is a combination Prawn and Tanigue using tamarind broth as the souring agent. Give it a try and you will surely love it.
Seafood Sinigang Ingredients and Cooking Procedure:
Seafood Sinigang Recipe
- 1/2 kilo sliced Tanigue
- 1/4 kilo whole prawns leave un-peeled
- 2 medium size onion quartered
- 2 medium size tomato quartered
- 1 Labanos daikon, sliced diagonally
- 2 gabi taro root, cubed
- 1 stalk lemon grass tie into knot
- 2 medium size eggplant sliced diagonally
- 1 bundle sitaw string beans, cut into 2 inches length
- 1 bundle kangkong river spinach leaves
- 1 sachet Tamarind Sinigang mix
- 3 Siling haba red chilli
- Salt or Patis fish sauce
- Place the water into an eight liter pot and take the water to boil. Add the onions, tomatoes, ginger and lemon grass and cook simmer for about 12 minutes or until the tomatoes start to break down.
- Using a fork, squash the tomatoes and onions against the side of the pot. Take out the lemon grass.
- Add chillies, labanos, okra, sitaw and eggplant and simmer for ten minutes.
- Add the tamarind mix and simmer for another five minutes.
- Add the fish, and prawns and season with the fish sauce.
- Check that the fish is ready by pressing against it with a spoon. If it feels slightly firm and the flesh is white almost all the way through (check the inside by opening it up with the spoon) then the fish is almost cooked.
- Over cooking it will start to break up the fish.
- Lastly before serving, add the kang kong leaves, turn the heat off and put a lid on the pot. Allow to sit for at least five minutes to cook the greens.
- Serve with hot rice.
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Craving for something sour with a pinch of salty? We recommend you try our version of Seafood Sinigang Recipe.
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