How to Make Seafood Sinigang or Seafood in Soured Broth

Seafood Sinigang or Seafood in Soured Broth Recipe by Philippine Cuisine
Ingredients: serve 6
5 400g tomatoes
1 80g onion
300g prawns of 50g each (6 pieces)
500g mackerel(tanguigue) steak
1 150g white radish (labanos)
10 yard long beans (sitaw)
1 bunch 150g water spinach(kangkong)
6 ½ cups 1.6 liter water or rice washing
3 to 4 tbsp extract sour juice from unripe tamarind fruit or 4 to 60g tamarind powder
2 green finger chilies
1 tsp salt or 1 tbsp fish sauce (patis)

Cut the tomatoes into quarters.

Peel and quarter the onion.

Wash prawns and devein, leaving shells on.

Cut the mackerel into 2.5cm 1 inch thick pieces.

Cut the yard long beans into 8cm 3 in long pieces

Select the water spinach leaves with the small stems. Discard thicker main stems. Wash leaves well.

Pour the water or rice washing into a big pot.

Put in the tomatoes and onion. Boil over medium heat.

Add the prawns. Cook for about 2 minutes then remove. When cool, leave the shell on or peel the prawns. Set aside.

Add radish and yard long beans, which take longer to cook. Simmer over low heat until vegetable heat until vegetables are tender, but the beans are still green. Remove vegetables from the soup. To stop the cooking, transfer onto a precooled metal tray and chill.

Just when ready to serve, bring soup to a boil.

Add the mackerel.
Return the radish and yard long beans to the pot. Add the water spinach.

Season with fish souce(patis) or salt to taste. Stir and correct seasoning to taste.

Add the tamarind extract or powder.

Add the green finger chilies.

Before turning off the fire, return the prawns to the pot. End.

How to Make Seafood Sinigang or Seafood in Soured Broth

Post a Comment