Fish sinigang or sinigang na isda is a type of Filipino fish soup wherein fish is cooked in a sour broth together with a variety of vegetables. This version makes use of fried red snapper (also known as maya-maya).
Before frying, I sprinkled the fish slices with salt and rubbed it all over. This adds flavor to the fish. Allow the fish to absorb the salt by letting it stay for 15 minutes before frying.
When frying fish, make sure that the oil is hot enough before putting the fish into the pan. Have a pan cover or splatter screen ready to prevent oil from splattering all over your stove. Fry the fish until it turns golden brown. Turn it over and then do the same thing on the other side. Once done, transfer the fish to a clean plate. Set it aside for now.
Start to cook the soup by boiling water in a large pot. Add tomato, onion, and Daikon radish. Boil for around 5 minutes and then add the souring agent, which is Knorr Sinigang sa Sampaloc Mix. Stir and then add the fried fish. I usually cook the fish in low to medium heat for 7 to 8 minutes. There is no need to cook the fish longer because it has been already fried to begin with.
Add the vegetables, except for the spinach. Cook for 3 to 5 minutes and then season with fish sauce and ground black pepper. Add the spinach last. Continue cooking for 2 minutes.
This dish is best served warm with rice.
Try this yummy Fish Sinigang Recipe. Let me know what you think.think.
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