Sinigang na Isda with Steamed Rice and Grilled Eggplant
Tips for Experienced Cooks
To elevate the dish, consider making your own sinigang mix from scratch using a base of tamarind, tomatoes, and aromatics. This offers you control over the balance of sourness and savory flavors. Experiment with the types of fish; richer fish like salmon can add a different dimension to the broth. Additionally, lightly charring the tomatoes and onion before adding them to the pot can introduce a subtle smokiness and depth.
Step 1: Bring water to a boil and simmer vegetables
In a large pot, bring the water to a boil and add the tomato and onion. Simmer for 5 minutes.
- Water (amount not specified)
- 1 tomato
- 1 onion
Step 2: Add fish and sinigang mix
Add the fish fillets and sinigang mix to the pot, and cook for 3-5 minutes or until the fish is fully cooked.
- Fish fillets (amount not specified)
- Sinigang mix (amount not specified)
Step 3: Add radish and string beans
Add the radish and string beans to the pot, and let them cook for 3-5 minutes until they are tender.
- Radish (amount not specified)
- String beans (amount not specified)
Step 4: Add spinach or kangkong
Add the spinach or kangkong to the pot, and cook for 2 minutes until wilted.
- Spinach or kangkong (amount not specified)
Step 5: Grill the eggplant
Meanwhile, grill the eggplant slices until charred and tender.
- Eggplant (amount not specified)
Step 6: Serve the sinigang na isda
Serve the sinigang na isda hot with steamed rice and grilled eggplant on the side.
Meat, Eggs, & Dairy
- 1 pound fish fillet
Fresh Produce & Herbs
- 1 large tomato
- 1 medium onion
- 2 cups spinach
- 1 cup radish
- 1 cup string beans
- 2 whole eggplant
Pantry Items
- 8 cups water
- 1 packet sinigang mix
- 1 whole steamed rice
