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.
- 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
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.
Inspired by Kulinarya Book.