1bundle sitawstring beans, cut into 2 inches length
1bundle kangkongriver spinach leaves
1sachet Tamarind Sinigang mix
3Siling habared chilli
Salt or Patisfish 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.