Seafood Sinigang Recipe
Seafood Sinigang is a delicious sour Filipino soup, cooking time is less compared when you cook the meat version.
Ingredients
- 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
Instructions
- 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.
Video
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Nutrition
Serving: 1bowlCalories: 460kcalCarbohydrates: 15gProtein: 38gFat: 35gSaturated Fat: 12gCholesterol: 120mgSodium: 2600mgPotassium: 950mgFiber: 5gSugar: 7gVitamin A: 2750IUVitamin C: 62.7mgCalcium: 170mgIron: 3.2mg
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