This is a quick soup that takes less than 30 minutes to prepare. Very flavorful with no additional seasoning required.
The other kinds of meats used to cook Sinigang are pork, chicken, shrimp, and fish. You can also use different vegetables like tomatoes, white radish, long beans, okra, eggplant, and water spinach. But you do not have to use all of these vegetables, so if you cannot get hold of some of the veggies in the recipe, as long as you have the sour base – tomatoes or dried kamias, that is fine. You can also make Sinigang using Milkfish.
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You will need:
- 4 cloves garlic, chopped
- 1 onion, thinly sliced
- 2 tomatoes, quartered
- 3 chili fingers, optional
- 15 pieces dried kamias or bilimbi
- olive oil, for frying
- 2 tbsp fish sauce
- long beans, optional
- eggplant, optional
- fresh spinach
- 500 grams salmon belly, cut into bite-size pieces
- 1-liter water
- Heat the olive oil in a pot and saute the garlic, onion, and tomatoes for about a minute.
- Add the kamias to the pot and pour about two tablespoons of fish sauce. Set the heat to low, cover the pot and cook until everything softens.
- Pour liter water and bring it to a boil. Taste, add more fish sauce to balance the acidity of the kamias.
- Add the vegetables, starting with what takes the longest to cook – eggplant and long beans.
- Finally, add the salmon belly. Cover the pot and leave to cook for about 5 minutes.
- Turn off the heat, then add spinach.
- Give the sinigang broth a final taste. Add more fish sauce, if needed.