Sinigang na Isda Recipe

Fish sinigang or Fish with sour soup is popular variation of sinigang Filipino recipe, any kind of meat could be be able to cook for sinigang, Bangus is most commonly used for cooking sinigang na isda, but other kind of fish could be cook to especially big sea fish. There is a place along Mindanao avenue in Quezon city that are known for selling ulo ulo sinigang, they are cooking big head of deep sea fish as sinigang and they use calamansi juice to sour the broth instead of tamarind. Anyway here is my procedure for cooking this popular filipino soup recipe. Sinigang na isda

Sinigang na Isda Ingredient:

• 1 kg yellow fin Tuna (Tambakol), sliced
• 1 whole Banana Bud
• 1 bundle of kangkong( Swamp cabbage), separate leaves from stalk
• 1 onion
• 1 tomato
• 1 pack of tamarind flavoring
• 1 bundle ocra
• salt to taste
• vetsin
• Siling pang sinigang

Sinigang na Isda Recipe Procedure of Cooking

 Clean the fish thorougly, remove gills, scales if there are some, wash in running water and drain. In a casserole bring to boil 4-5 cups of water along with onion, tomato. Upon boiling put in slice fish to boil and simmer for 10-15 minute.  And add kangkong, siling pangsigang, and okra, simmer for 5 minute and add salt to taste and vetsin. Served newly cooked sinigang na isda with patis and sili along with hot steamy rice

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Sinigang sa Bayabas Soup

Sinigang sa Bayabas (guava) is another variation of famous filipino recipe sinigang. Sinigang recipes is usually pork or a`fish that stew with tamarind fruit or powder to make the broth sour, but in sinigang sa bayabas recipe we have to use guava instead of tamarind to flavor broth. It also has a little difference of cooking with sinigang sa bayabas com pare to sinigang na baboy recipe as the first dishes need to be sauted with the guava. Here is my system of cooking for this flavorful filipino fish  recipe, sinigang sa bayabas.

Ingredient :

• 1 kg of Bangus (2 pcs per kg) scaled and wash thoroughly
• Ripen guava 10 pcs (medium size), washed and cut into halves
• 1 bundle of sweet potato leaves (talbos ng kamote)
• 2 tbsp cooking oil
• 2 tbsp minced garlic
• 1 onion slice
• 1 litre of water
• 2 tbsp of patis
• salt to taste
• Vetsin
• 2 pcs Siling pangsigang

Procedure of Cooking:

In a heated`casserole with oil, sautee garlic, onion and guava. Pour in patis, cover and simmer until guava softens. After few minute add a litre of water and bring to boil then include bangus fish, bring to boil and simmer for 15 minute or until the fish is cooked. Add sweet potato leaves, vetsin, siling haba and salt to taste. Boil for another minute. Served sinigang sa bayabas while the broth is hot along with steamy white rice.

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