Fish Sinigang

Name: Fish Sinigang
Yield: Serves 4
Cuisine: Philippines
Ingredients: Kalamansi lime or lemon juice, to taste, if needed; Two 2-pound red snappers, cleaned and cut into 4 fillets (skin-on), head, tail, and bones reserved; 10 fresh tamarind pods or 2 ounces packaged tamarind pulp (not concentrate) soaked in 1 cup water; 5 medium-ripe tomatoes, chopped; 3 radishes, finely chopped; ¼ cup fish sauce, or to taste; 2 tablespoons Dijon mustard; 2 ripe tomatoes, seeded and chopped; 1 leek, white part only, sliced; 4 tablespoons canola oil; 4 radishes, quartered; 1 fresh green or red chile, sliced; 2 teaspoons fine cornmeal; 1 large carrot, cut into large pieces; 2 leeks, white parts only, finely chopped; 2 bunches baby bok choy, cut into large pieces; 3 leeks, green parts only, cut into large pieces

Preparation info

Serves
4

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Doreen Fernandez considered sinigang the quintessential Filipino dish because it makes good use of the sour fruits that grow in the Philippines. I grew up eating pork and beef sinigang and was never too particular about the fish version until Romy came up with the idea of making a dry crust and pan-frying the fish fillets.

Ingredients

Two 2-pound red snappers, cleaned and cut into 4 fillets (skin-on), head, tail, and bones reserved

Asia
Philippines
Fish course
Pescatarian
South East Asia
Gluten-free

Method

For the stock, in a large pot over high heat, combine the fish heads, tails, and bones with the carrot, leek greens, tamarind pods or packaged pulp, medium-ripe tomatoes, and 10 cups water (9 cups if you’re using the packaged tamarind pulp). Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 20 minutes. Skim the foam until the stock becomes c