Part of Trying out Kulinarya Series.
The pork sinigang I always cooked has been super successful so I’m a bit hesitant to try out other variants of it. But since I want to try out as much recipes from the Kulinarya book, I mustered courage to try out Seafood Sinigang.
The Seafood Sinigang turned out okay but I didn’t like Mackerel as it has too much fish bones. Having to stop with every spoonful to remove fish bones ruins the experience. Other than that, I added more tamarind extract and fish sauce as opposed to the recipe indicated in the book. I love the radish and the prawns in the sinigang. If I’m gonna do this again, I’ll change the type of fish.
Seafood Sinigang
Ingredients
- 6.5 Cups water
- 5 Pieces tomatoes cut into quarters
- 1 Piece onion chopped
- 300 Grams prawns deveined but keep shell on
- 1 Piece radish
- 10 Pieces string beans cut into 2-in pieces
- 500 Grams mackerel cut Into 1-inch pieces
- 1 Bunch kangkong Chopped
- 2 Tbsp fish sauce
- salt to taste
- 6 Tbsp tamarind extract
- 2 Pieces green finger chilies
Instructions
-
In a big pot, add water and bring to a boil.
-
Add tomatoes and onion and continue to boil.
-
Add prawns and cook for 2 minutes then remove the prawns and set aside to cool. Once cool enough, peel prawns leaving the heads and tail intact. Set aside still.
-
Back to the pot, add radish and string beans. Bring pot to simmer until vegetables are cooked.
-
Add mackerel and cook for another minute. Add kangkong.
-
Season with fish sauce & salt.
-
Add tamarind extract and green finger chilies.
-
Then bring back the prawns to the pot. Cook for another minute and the soup is ready to serve!
-
To serve, arrange the mackerel, prawns and vegetable in a small bowl then pour the soup. You can serve the soup with fish sauce and a piece of halved calamansi on the side.
Recipe Notes
Inspired by Kulinarya Book.
Leave a Reply