Fish and Shellfish Recipes - Sinigang Recipe

Ingredients

• 15ml/1 tbsp tamarind pulp

• 150ml/1/4 pint/2/3 cup warm water

• 2 tomatoes

• 115g/4oz spinach or Chinese leaves (Chinese cabbage)

• 115g/4oz peeled cooked large prawns (shrimp), thawed if frozen

• 1.2 liters/2 pints/5 cups prepared fish stock

• 1/2 mooli (daikon), peeled and diced

• 115g/4oz green beans, cut into 1cm/1/2in lengths

• 225g/8oz piece of cod or haddock fillet, skinned and cut into strips

• fish sauce, to taste

• squeeze of lemon juice, to taste

• salt and ground black pepper

• boiled rice or noodles, to serve

Serves 4-6

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Method:

1. Put the tamarind pulp in a bowl and pour over the warm water. Set aside while you peel and chop the tomatoes, discarding the seeds.

2. Strip the spinach or Chinese leaves from the stems and tear into small pieces.

3. Remove the heads and shells from the prawns, leaving the tails intact.

4. Pour the prepared fish stock into a large pan and add the diced mooli. Cook the mooli for 5 minutes, then add the beans and continue to cook for 3-5 minutes more.

5. Add the fish strips, tomato and spinach to the pan. Strain in the tamarind juice and cook for 2 minutes.

6. Stir in the prawns and cook for 1-2 minutes until pink. Season with salt and pepper and add a little fish sauce and lemon juice to taste.

7. Transfer the sinigang to individual serving bowls and serve immediately, with rice or noodles.

Note: Many Filipinos would consider this soured soup-like stew to be their national dish. It is always served with noodles or rice. In addition, fish - in the form of either prawns or thin slivers of fish fillet - is often added for good measure.