Last Updated on August 3, 2014 by Ed Joven
How to cook Sinigang na Isda at Sigarilyas
Sinigang is a sour soup dish popular in the Philippines. It is usually cooked in pork meat and seafood along with veggies like water spinach, eggplants, string beans, gabi or taro corms and okra. In this dish, we are going to introduce to you another variant in preparing this hearty sinigang, it is the Sinigang na Isda at Sigarilyas Recipe.
Milkfish or locally known as “bangus” is the most frequently used in cooking fish sinigang, though you may also opt to use some other fish such as talakitok, dalagang-bukid and maya-maya or any other meaty fish will do. Sinigang na Isda at Sigarilyas Recipe is certainly a must try dish since it is not just a quick and delectable dish it is nutritious as well.
Sigarilyas or “winged bean” is a four-cornered bean which has a higher content of calcium than most legumes and has iron, protein and vitamins A and C. In this recipe we used Bulao or Indian Mackerel in english.
Sinigang na Isda at Sigarilyas Ingredients
- 1/2 kilo Bulao (Indian mackerel) or milkfish, cleaned and sliced into serving pieces
- 2 pieces ripe tomatoes, quartered
- 1 bunch of Sigarilyas (Winged Beans), sliced into 3 parts
- 2 green or red chillies (optional)
- 1/2 teaspoon salt or more to taste
- 1 small ginger, sliced
- 1 medium onion, sliced
- 1/2 liter of water
- 1 tsp fish sauce
- 1 small packet of “tamarind sinigang” mix or 2 pcs tamarind cubes
Sinigang na Isda at Sigarilyas Instructions:
- In a large pan ad water and then add the tomatoes, onion, and ginger.
- Bring to a boil and let it simmer for 3 to 4 minutes or until the tomatoes and onions are soft.
- Add the Bulao (Indian mackerel) and simmer for about 3 minutes and then add the tamarind powder or cubes and fish sauce.
- Add the Sigarilyas (Winged Beans) and chilli, simmer for 2 minutes.
- Adjust the saltiness by adding salt or adding water depending on your preference.
- Serve it with Fried Bulao on the side and Steamed rice.