Fish Sinigang

Method10 steps

1. 1

   Step 1: Prepare the 2 lb red snapper as slices suitable for frying. Rub the 1 1/2 tablespoons salt evenly over the slices and let them sit for at least 15 minutes.

   Season the fish slices · 15 minUses 2 lb red snapper (maya-maya), sliced as needed · 1 1/2 tablespoons salt for rubbing the fish

2. 2

   Step 2: Heat the 2 cups cooking oil in a frying pan until hot enough to fry. Add the salted fish slices carefully, using a splatter screen if needed. Fry until golden on the first side, turn and fry the other side until golden and cooked through, with the thickest flesh reaching 145 F (63 C) away from bone. Transfer to a clean plate to drain; leave the frying oil out of the soup.

   Uses 2 cups cooking oil for frying · Salted red snapper slices

3. 3

   Step 3: Bring the 2 quarts water to a boil in a large pot. Add the 2 cubed tomatoes, onion (1) wedges and 1 cup sliced daikon. Boil for 5 minutes.

   Boil the initial vegetables · 5 minUses 2 quarts water for broth · 2 tomatoes, cubed · 1 onion, cut into wedges · 1 cup daikon radish, sliced

4. 4

   Step 4: Stir the 40 g Knorr Sinigang sa Sampaloc Mix Original into the hot vegetable broth until dissolved.

   Uses Tomato, onion and radish broth · 40 g Knorr Sinigang sa Sampaloc Mix Original

5. 5

   Step 5: Add the drained fried fish slices to the sour broth. Bring back to a boil, then lower to low-medium heat and simmer for 7 minutes, keeping the fish pieces intact.

   Simmer the fried fish · 7 minUses Prepared sour vegetable broth · Drained fried red snapper slices

6. 6

   Step 6: Add the 2 sliced Chinese eggplants and 2 long green peppers. Simmer for 3 minutes.

   Simmer eggplant and peppers · 3 minUses Fried fish in sour broth · 2 Chinese eggplants, sliced · 2 long green peppers

7. 7

   Step 7: Add the 10 okra pods and simmer for 3–5 minutes, until the okra and eggplant are tender.

   Simmer the okra · 5 minUses Fish broth with eggplant and green peppers · 10 okra pods

8. 8

   Step 8: Taste the broth and season with fish sauce and ground black pepper as needed, considering the salt on the fish and the soup mix.

   Uses Fish and vegetable sinigang · Fish sauce, to taste · Ground black pepper, to taste

9. 9

   Step 9: Add the 3 cups fresh spinach and simmer for 1–2 minutes, until wilted. Check that the fish remains fully cooked and the vegetables are tender.

   Wilt the spinach · 2 minUses Seasoned fish and vegetable sinigang · 3 cups fresh spinach

10. 10

    Step 10: Divide the warm fish sinigang among five people, taking care with fish bones. Serve with ready-cooked rice alongside.

    Uses Finished fish sinigang · Ready-cooked rice, to serve