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Sinigang Na Isda (Fish Sinigang) fish, filipino, grains 1/2 cup lemon or lime juice (to 1 taste) or 1 cup or more green tamarind, 1 crushed and cut into two or 1 three pieces) 5 cup rice water [left over from 1 washing your rice] 1 cup finely sliced onion 1/4 cup fresh ginger julienned 2 cup sliced tomato 1 large daiko, peeled and sliced 1 thinly on the diagonal 2 lb bangus, salmon or rock cod 1 steaks or filets 2 tablespoon patis (filipino fish sauce) 2 bunch spinach, cleaned and 1 stemmed 1 chopped scallions for 1 garnish Sinigang can be made with fish, pork or beef. Most commonly it is made with a fresh-water fish called bangus which is now available in many cities in the US. A medium sized fish, it is simply chopped in pieces and boiled -- head, tail and all. But bangus is bony, so for those who would rather do without, we recommend salmon or rock cod. This recipe is adapted from one used by the Sulo Restaurant in Alameda, California. Modify the degree of sourness to suit your own taste. If you would rather not have the chipped shells and seeds of tamarind in the final product, tie the tamarind loosely in a piece of cheesecloth which you can remove later. Simmer water, lemon or lime juice or tamarind, onion, ginger, and tomato lightly for one-half hour. Add water if it appears to cook away too quickly. Add daikon and simmer for 10 more minutes. Add fish and cook for another five to 10 minutes, until the fish is cooked through. Remove tamarind bundle at this point and add patis. Add spinach and cook just until soft. Garnish with chopped scallions. Serve with rice and a small bowl or cup for the broth. Pass additional patis at the table. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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