FISH/CUT: Any firm or flaky fish such as Asugon / Talakitok / Malasugui / Tanigue / Tangribatang / Galunggong / Masutsot / etc in Steak or Fillet, Panga, or Ulo Cuts
Ingredients:
- Any fish of your choice, preferably in Panga/Ulo cuts
- 4 cups water or rice washing
- 1 pc red onion, quartered lengthwise
- 2 pcs tomatoes, quartered
- 1 pc radish, sliced
- 3 pcs okra, sliced
- 1 (22 gram) pack Sinigang sa Sampaloc Mix
- 1 bundle kangkong, cut into bite-size pieces
- 2 pcs sili pangsigang
Instructions:
1. Start by using the water from where you washed your rice or just fresh water.
2. Pour this into the pot together with the onions and tomatoes. Bring this slowly to a boil then lower the heat to simmer for a few minutes.
3. Then add your radish and okra. Let these boil for 2 minutes.
4. Since fish cooks easily, carefully add the fish and long green chili and simmer gently until cooked through before adding the Sinigang sa Sampaloc Mix and kangkong.
5. Ensure the scales have been removed to eliminate that “malansa” taste from the fish.
6. Stir and simmer. It should be done in a minute then serve.
