Sinigang na Isda (Fish in Sour Tamarind Soup) [RECIPE]
Good Morning Everyone!
Happy Friday!! YAY! We made it through another week and I don’t know about you, but I’m ready to kick back and unwind a little. Today I’d like to share with you a recipe that has been a long time coming. If you’re new to my blog, (Hi! Welcome! So glad you’re here! 🙂 ), Mr. Noob Chef was born and raised in the Philippines. I was born and raised in America. Since we’ve gotten together he has introduced me to a world of new flavors, textures, and delightful Filipino dishes. But there is one dish I’ve long avoided: sinigang. Now, when it comes to flavors I tend to stay more on the salty/sweet side of the spectrum. This soup, (as the title suggests), is sour. Not I’m-sucking-on-a-lime sour… but it’s up there.
Vinegar and lime are two ingredients that are often used in Filipino cooking because they preserve the dish longer. Over the years I’ve had to tell myself that it’s okay to use vinegar in my chicken adobo, and clean my counter top with it! I’ll admit, it took some time to wrap my brain around that, but now I’m just fine. But let’s go back to this soup.
My husband was pretty tired the other night and I had no clue what to cook. With leftover white fish from my Kardashian Diet attempt, I figured I’d whip up something with it. At first I thought of breading and frying it. Who doesn’t love a good fish fry, right? But then I remembered this soup and thought, “eh… why not?”. So… here we go! Now, I didn’t have tamarind on hand so I substituted equal parts lime juice + brown sugar for it and the result was a warm pot of this humble, fish soup. My husband was overjoyed and I have to say, it’s pretty darn good! So the next time you have some frozen fish lying around in the freezer, give this tasty soup a try. I bet you’ll be glad that you did! 🙂 Have a wonderful weekend everyone and as always, keep on cooking ❤
Sinigang na Isda (Fish in Tamarind Soup)
Courtesy of: filipino-food-recipes.com
Yields: 8 servings
- 2 white fish fillets, cut into chunks
- 2 radishes, sliced thin
- 1 bunch spinach
- 2 pieces tamarind fruit, OR (2 tbsp. lime juice + 2 tbsp. brown sugar mixed)
- 1 thumb size piece of ginger
- 1 tomato, sliced into wedges
- 1 yellow onion, chopped
- 2 tablespoons fish sauce (patis)
- 1 teaspoon white pepper
- 5 cups rice water
- Microwave or heat 1 cup of rice water with the tamarind fruit. Mash, strain, and discard the pulp and seeds.
- Put together in a pot the rice water, radishes, tamarind juice (or lime and brown sugar mix), tomato, ginger, onion, and fish sauce. Bring to a boil and simmer until the radishes are softened, about 10 minutes.
- Add the fish and cook for 5 minutes.
- Add the spinach and season with pepper.
- Serve hot with rice and enjoy!