Sinigang
Many Filipinos would consider this soured soup-like stew to be their national dish. It is always served with noodles or rice, and fish - prawns or thin slivers of fish fillet - is often added for good measure.
Ingredients
- 15ml / 1 tbsp tamarind pulp
- 150mI / ¼ pint / ⅔ cup warm water
- 2 tomatoes
- 115g / 4oz spinach or Chinese kangkong leaves
- 115g / 4oz peeled cooked large prawns, thawed if frozen
- 1.2 litres / 2 pints / 5 cups prepared fish stock (see Cook's Tip)
- ½ mooli, peeled and finely diced
- 115g / 4oz green beans, cut into 1cm / ½in lengths
- 225g / 8oz piece of cod or haddock fillet, skinned and cut into strips fish sauce, to taste
- squeeze of lemon juice, to taste
- salt and ground black pepper
- boiled rice or noodles, to serve
Preparation
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- Put the tamarind pulp in a bowl and pour over the warm water. Set aside while you peel and chop the tomatoes, discarding the seeds. Strip the spinach or kangkong leaves from the stems and tear into small pieces.
- Remove the heads and shells from the prawns, leaving the tails intact.
- Pour the prepared fish stock into a large saucepan and add the diced mooli. Cook the mooli for 5 minutes, then add the beans and continue to cook for 3-5 minutes more.
- Add the fish strips, tomato and spinach. Strain in the tamarind juice and cook for 2 minutes. Stir in the prawns and cook for 1-2 minutes to heat. Season with salt and pepper and add a little fish sauce and lemon juice to taste. Transfer to individual serving bowls and serve immediately, with rice or noodles.
COOK'S TIP
A good fish stock is essential for Sinigang. Ask your fishmonger for about 675g / 1½lb fish bones. Wash them, then place in a large pan with 2 litres / 3½ pints / 8 cups water. Add half a peeled onion, a piece of bruised peeled ginger, and a little salt and pepper. Bring to the boil, skim, then simmer for 20 minutes. Cool slightly, then strain. Freeze unused fish stock.
Serves 4-6.