Prepare the fish by removing the scales, fins, and the innards and gills. If you’re preparing a large fish, slice them into large pieces. Separate the large head of the fish and wash again thoroughly. White miso paste– substitute with a different variety if preferred just note that the deeper flavored miso’s will impact the soups balance. Here's a brief look at the steps for making sinigang. Be sure to refer to the full written recipe and watch the full video tutorial below to ensure success! Some Filipinos use ginger in their sinigang. I personally only use it when I parboil pork to get rid of its “gunk” but in the actual stew itself. Why is sinigang considered a Filipino identity? I haven’t met another Filipino who has something to say about my sinigang for instance. My adobo, on the other hand, was not a hit to many as it is something everyone cooks differently. How long does pork sinigang last in the fridge?

Parboil the pork with a bit of salt, ginger, and garlic. To do this, first, wash the pork, cut it into cubes, and add salt, ginger, garlic, and water in a pot, and boil. Once boiling, add the raw pork and cook for 5 minutes. Drain, discard the ginger and garlic, wash the pot clean, and wash the pork with COLD water to remove the extra gunk. I ALWAYS do this whenever I’m using pork for anything. Why? It takes away the gunk and “raw meat” or “lansa” flavor.Heat some oil in a pan. Fry the fish chunks gently until light brown. Flip them to cook the other side. Transfer them to a strainer or paper towel to drain excess oil. Set aside while you fry the other fish chunks. Transfer the sinigang na isda to a large serving bowl. Enjoy this as a soup or have it over hot steaming rice. Yum!

The most common sour agent for sinigang is tamarind but other sour fruits can also be used to make this dish sour if tamarind is not available. Where is the origin of sinigang? Instantly recognizable from its uniquely sour broth, sinigang is truly in a league of its own. This popular dish is a Filipino native, and, quite frankly, a rite of passage of sorts; it’s a dish that almost every Filipino has had at least once in their lifetime. Coming from the word sigang, which means “to stew,” this sharp, tart soup is an assortment of ingredients Filipinos all know and love well. Sinigang is so popular and it can come in many forms. But, one of the most popular would have to be the one where fish is its main protein. This fish sinigang recipe is a timeless classic that your loved ones of all ages will be sure to relish in! What is fish sinigang?Seedless tamarind pulp or premade tamarind paste. This is the a souring agent and is the most important ingredient in this soup! Store bought tamarind paste is fine, but if you start out with tamarind pulp which will get you even better flavour. In the video I show you how to make just enough for this recipe, but if you want to make tamarind paste in bulk, which is what I do, watch this DIY tamarind paste tutorial. Anywhoooo, let’s go ahead and make this ever-so-famous sinigang na baboy recipe (as we say it in Filipino).

Add the kangkong leaves and submerge in the broth. Once soft, add the long green chilies. After a few minutes of simmering, turn the heat off. Depending on which sinigang you’re making, the idea is to stew the protein until it is soft (unless you’re using fish) with onion and tomatoes. Then you add your vegetables and sour fruit which can be tamarind, kamias, more tomatoes, mango, or any sour fruit you use in your region. Does sinigang have ginger?Funnily enough since my family is from Cebu, I actually didn’t grow up with sinigang on our dinner tables (we ended up eating more linat-ang baboy) and mostly fell in love with it as an adult visiting restaurants like Salo Salo. Sour power: the tamarind Ground dried shiitake mushrooms are a secret umami-booster in this delicious stew. If you don't have a food processor, use a mortar and pestle. Taro root, both larger or smaller roots will work, so choose whatever you prefer. Larger ones are a little starchier. Meanwhile,make the tamarind paste by placing the pulp in a bowl and cover with hot water; let sit until cool enough to handle. Various Cooking Times for Veggies: If you decide to swap out / add in other veggies, cook them in stages. Start with the vegetables that take the longest to cook, then the fastest cooking time (such as leafy vegetables).