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Sinigang Na Isda (Fish in Sour Soup)

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Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Sinigang na isda swaps the usual pork for thick slices of halibut, and uses rice water as the broth base, giving the soup a slightly starchy body that clings to every spoonful.

Fresh lemon juice provides the sour punch here instead of tamarind, which makes this version bright and citrusy.

Daikon radish and Japanese eggplant simmer until tender, then the fish goes in and cooks gently for just 10 to 15 minutes.

A whole bunch of fresh spinach wilts under the lid right at the end.

Squeeze extra lemon over each bowl at the table for those who like it mouth-puckeringly tart.

Chef Tips

  • Save your rice washing water! The starchy liquid gives sinigang broth its characteristic cloudy body and subtle thickness
  • Keep the fish on the bone for more flavor in the broth. The bones add richness as they simmer
  • Add the spinach after you turn off the heat. The residual steam wilts it in a minute or two without overcooking
  • Start with less chili and adjust up. You can always add heat, but you can’t take it away

Ingredients

2 907.2
POUNDS G HALIBUT
with bones, sliced
1 1
MEDIUM MEDIUM ONION
sliced
1 1
MEDIUM MEDIUM TOMATO
diced
4 946
CUPS ML RICE
water
2 2
EACH JAPANESE EGGPLANTS
sliced, diagonally *
2 473
CUPS ML DAIKON (CHINESE ICICLE RADISH)
sliced diagonally *
1 5
TEASPOON ML FISH SAUCE *
1 1
EACH EACH HOT CHILI PEPPER *
1 1
EACH LEMON
juice of
1
X SALT AND BLACK PEPPER
to taste *
1 1
BUNCH BUNCH SPINACH
fresh, cut into 3inch pieces
1 1
SLICES SLICES LEMON *

Directions

In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.

Reduce heat to medium, add radishes, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes.

Add fish and simmer for another 10 to 15 minutes until cooked.

Turn off heat.

Correct sesonings to taste.

Add spinach and cover for 1 to 2 minutes.

Serve immediately.

For extra tartness, sprinkle a little lemon juice on individual bowl servings.

* not incl. in nutrient facts Arrow up button

Comments


Sinigang

Hi!

Your Sinigang looks really delicious!

I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind).

Keep well.

 

 

Nutrition Facts

Serving Size 567g (20.0 oz)
Amount per Serving
Calories 963 6% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 202mg 8%
Total Carbohydrate 52g 52%
Dietary Fiber 5g 21%
Sugars g
Protein 127g
Vitamin A 172% Vitamin C 59%
Calcium 25% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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