- 1/2 pound tilapia fillets, cut into chunks
- 1 small head bok choy, chopped
- 2 medium tomatoes, cut into chunks
- 1 cup thinly sliced daikon radish
- 1/4 cup tamarind paste
- 3 cups water
- 2 dried red chile peppers
- In a medium pot, combine the tilapia, bok choy, tomatoes and radish.
- Stir together the tamarind paste and water; pour into the pot.
- Toss in the chili peppers if using.
- Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes.
- Do not over cook or else the fish will fall apart. Ladle into bowls to serve.
Fish Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing (water used to rinse rice). The sour soup goes well with rice, the staple food of all Filipinos. Because of this, as well as its use of native ingredients, food writer Doreen Fernandez suggested that Fish sinigang origins are most likely indigenous and hence it may be considered the national dish of the Philippines.
The flavor of fish sinigang comes mainly from the souring agent used. The souring agent is chosen to complement the meat used in the dish. Sour fruits such as sampalok (tamarind), kamias, sineguelas, and bayabas (guava) are most commonly used to flavor the broth. These days, powdered mixes and bouillon cubes come in some of these flavors and may be used instead for convenience. To add flavor, onions, green chili pepper, calamansi juice, patis (fish sauce), vinegar, or miso (mashed soybean) are often used as well.
However you cook it, the secret to the best sinigang is to make the broth as sour as possible by using a lot of whatever souring agent you have. You can balance the sourness of the broth later by using patis instead of salt while cooking or as a sawsawan with chopped siling labuyo.
Wikipedia Source: http://en.wikipilipinas.org/index.php?title=Sinigang