Barramundi Fish In Tamarind Broth Sinigang Na Isda Food

FISH SINIGANG

Steps:

• Slice the fish as needed. Sprinkle salt all over the fish slices and then rub all over. Let it stay for at least 15 minutes.
• Heat oil in a pan. Fry the fish slices until golden brown. Turn it over and perform the same step on the opposite side. Remove fish from the pan. Place in a clean plate. Set aside.
• Boil water in a large cooking pot. Add tomato, onion, and radish. Continue boiling for 5 minutes.
• Add Knorr Sinigang sa Sampaloc Mix. Stir.
• Put the fried fish slices into the pot. Let the liquid boil. Adjust the heat between low to medium. Continue boiling for 7 minutes.
• Add eggplant and long green peppers. Cook for 3 minutes.
• Add okra. Cook for 3 to 5 minutes.
• Season with ground black pepper and fish sauce.
• Put the fresh spinach into the pot. Cook for 1 to 2 minutes.
• Transfer to a serving bowl. Serve warm. Share and enjoy!

BARRAMUNDI FISH IN TAMARIND BROTH (SINIGANG NA ISDA)

Steps:

• In a large pot, mash and dissolve the tamarind paste in 1 cup of hot water. Add the onion, fish sauce and water (or fish/vegetable stock). Bring to a boil, then lower heat to a simmer, and stir periodically, mashing the tamarind paste as it cooks. Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.
• Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes, or until the fish is opaque. As the fish cooks, add the bok choy towards the end, and adjust seasoning with more fish sauce if necessary. Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired. Serve with rice.

SINIGANG NA BANGUS (FILIPINO MILKFISH IN TAMARIND BROTH)

Steps:

• Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Steps:

• In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
• Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
• Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
• Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Stir in the lemon juice. Serve over rice.