Sinigang Na Isda (Fish in Sour Soup)
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
halibut
with bones, sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | medium |
tomatoes
diced |
|
| 4 | cups |
rice
water |
|
| 2 | each |
japanese eggplants
sliced, diagonally |
* |
| 2 | cups |
daikon (chinese icicle radish)
sliced diagonally |
*
|
| 1 | teaspoon | fish sauce |
*
|
| 1 | each | hot chili peppers |
*
|
| 1 | each |
lemon
juice of |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
spinach
fresh, cut into 3inch pieces |
|
| 1 | slices | lemon |
*
|
Trans-fat Free, High Fiber
Directions
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.
Reduce heat to medium, add radishes, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes.
Add fish and simmer for another 10 to 15 minutes until cooked.
Turn off heat.
Correct sesonings to taste.
Add spinach and cover for 1 to 2 minutes.
Serve immediately.
For extra tartness, sprinkle a little lemon juice on individual bowl servings.
Comments
Hi!
Your Sinigang looks really delicious!
I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind).
Keep well.