Sinigang na Sardinas

Method16 steps · about 23 min

1. 1

   Step 1: Prepare the vegetables just before cooking. Wash and trim the okra (12), wash and trim the string beans (15) and cut them into manageable lengths, peel and slice the daikon about 5 mm thick, wash and diagonally slice the eggplants, wash the four mild green peppers, and wash and trim the water spinach (1 bunch). Keep the vegetable groups separate. Peel and slice both onions (2), crush and chop the garlic (8), wash and crush the four thumb-size ginger pieces, and wash and chop all five tomatoes. Strain the canned mackerel through fine mesh into a bowl, keeping the fish pieces and the filtered packing oil separately. Keep the fish pieces intact for their later addition.

   Uses 45 oz canned mackerel in oil; retain its packing oil · 12 okra pods, washed and trimmed · 15 string beans, washed, trimmed and cut into manageable lengths · 6 oz daikon radish, peeled and sliced about 5 mm thick · 3 Chinese eggplants, washed and sliced diagonally · 4 mild long green peppers, washed · 1 bunch water spinach, washed and trimmed · 2 onions, peeled and sliced

2. 2

   Step 2: Heat all 3 tablespoons of cooking oil in a large pot. Add both prepared onions and sauté until their layers soften and separate.

   Uses Both sliced onions held from step 1 · 3 tbsp cooking oil

3. 3

   Step 3: Add all the held ginger and garlic. Sauté, stirring, just until the garlic begins to brown, without letting it burn.

   Uses All sautéed onions and used cooking oil · All four crushed ginger pieces and eight crushed, chopped garlic cloves held from step 1

4. 4

   Step 4: Add all the chopped tomatoes. Sauté for about 1 minute, stirring.

   Sauté the chopped tomatoes · 1 minUses All sautéed aromatics and oil · All five chopped tomatoes held from step 1

5. 5

   Step 5: Pour all the reserved filtered mackerel packing oil into the pot. Stir in the measured 1 tablespoon of fish sauce and ½ teaspoon of ground black pepper.

   Uses All sautéed onions, ginger, garlic, tomatoes and used cooking oil · All the filtered packing oil separated from the same canned mackerel in step 1; fish pieces remain held separately · 1 tbsp fish sauce for the first seasoning · ½ tsp ground black pepper for the first seasoning

6. 6

   Step 6: Add all ¼ cup of miso paste and the first 1½ quarts of soup water, keeping the remaining ½ quart for later. Stir and bring the broth to a boil.

   Uses All seasoned aromatic base and both used oils · ¼ cup miso paste · 1½ quarts water from the divided 2-quart supply; reserve ½ quart

7. 7

   Step 7: Add all the held daikon. Cook over medium heat at a steady simmer for about 5 minutes, until the thin slices begin to soften.

   Cook the thin-sliced daikon · 5 minUses All first-stage miso broth · All 6 oz daikon sliced in step 1

8. 8

   Step 8: Stir in all 75 g of Maggi Magic Sinigang with Gabi until dispersed.

   Uses All daikon and hot miso broth · 75 g Maggi Magic Sinigang with Gabi

9. 9

   Step 9: Add all the held sliced eggplants. Return to a gentle boil and cook for 2 minutes.

   Start the eggplants · 2 minUses All seasoned broth and daikon · All three sliced Chinese eggplants held from step 1

10. 10

    Step 10: Add all the held okra, mild long green peppers and string beans, stirring gently.

    Uses All broth, daikon and eggplant · All twelve okra pods, four mild peppers and fifteen prepared string beans held from step 1

11. 11

    Step 11: Pour in the remaining ½ quart of soup water. Cover, return the pot to a boil, then continue cooking for 2 minutes.

    Cook the vegetables after reboiling · 2 minUses All hot broth, daikon, eggplant, okra, peppers and beans · Remaining ½ quart water from the same divided 2-quart supply

12. 12

    Step 12: Gently place all the drained canned-mackerel pieces into the pot. Move the broth around them with a ladle, keeping the fish in large pieces.

    Uses All reboiled broth and vegetables · All the drained fish pieces from the same canned supply, with packing oil already in the broth

13. 13

    Step 13: Add all the held water spinach. Cook at a gentle simmer for 2–3 minutes, checking from 2 minutes, until the greens and other vegetables are tender and the canned fish is hot through. Handle the fish gently and switch off the heat when done.

    Check greens and hot fish from 2 minutes · 2 minUses All fish, broth and cooked firm vegetables · All the washed, trimmed water spinach held from step 1

14. 14

    Step 14: Taste and adjust with additional fish sauce and ground black pepper as needed.

    Uses All hot fish, vegetables and sour miso broth · Additional fish sauce to taste for finishing · Additional ground black pepper to taste for finishing

15. 15

    Step 15: Transfer the hot soup to a serving bowl, keeping the fish pieces intact.

    Uses All finished hot mackerel soup

16. 16

    Step 16: Share between six portions. Serve with ready steamed white rice and a prepared chili and fish-sauce condiment if wanted.

    Uses All completed canned-mackerel soup · Ready steamed white rice to serve, as desired · Prepared chili and fish-sauce condiment to serve, if wanted