Sinigang - is a sour, tamarind flavored broth which can be made with fish, shellfish, pork or beef. When eaten with rice, it can be a meal in itself. This is an original Philippine dish.
This is the same recipe as the shrimp sinigang from 1997. Tamarind can be substituted with anything that makes the broth sour - ie tomatoes, lemon juice etc.
1. Bring 6 cups of water to a boil, add 3 1/2 oz sliced onions and 3 1/2 oz sliced tomato. Simmer for about 5 mins.
2. Add 3 1/2 oz string beans, cut into 2 inches strips, 2 pcs chili or jalapeno peppers, 1/2 tbsp fish sauce, and 1 pouch of Philippine Tamarind Seasoning Mix. Continue to simmer for 3 mins, uncovered.
3. Add 1 lb salmon fish heads, simmer for another 3 minutes (or more if the salmon is not cooked yet). Turn off the heat, add 2 oz leafy green vegetable (e.g. spinach). Cover to steam cook vegetables.
4. Serve with patis.
Note: Salmon fish head sinigang is the most wonderful fish stew and cheap. A pound of salmon fish heads in Chicago used to cost $0.99 a pound until they realized that we bought them by the buckets. The last
time I checked it cost $2.99 a pound. But it is still a good buy and the soup is really delicious.
Fish sinigang dish courtesy of Mr. and Mrs. Bonifacio Iledan of Houston, Texas.
