How to Make Sinigang na Isda sa Kamias
Sinigang is a popular soup or stew distinguished by its sour taste. It is one of the most famous Filipino dishes and is closely related to the Malaysian dish singgang. But even with its overseas influence, sinigang has a long history that traces back to the early periods in Luzon. Other versions can be found in Visayas and Mindanao, with ginger used as an additional ingredient. Fish sauce can be used as a condiment for the stew as well.
The sourness of the sinigang is from its ingredients such as calamansi, guava, santol, and bilimbi (otherwise known as kamias in the Philippines). Today, you’re in for a real treat because you’re about to learn how to make sinigang na isda (fish sinigang) at home. Hot and savory, this dish is perfect when it is freezing cold outside!
Sinigang na Isda sa Kamias: Sinigang Recipe You Can Make at Home
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Sinigang na isda is very easy to make. You can even prepare, mix, and serve the whole dish in under thirty minutes! Majority of the half-hour will be spent boiling, and since you don’t need to sauté the ingredients, you can guarantee that it won’t be oily at all. As for the fish, you don’t necessarily have to stick to the type of fish used in this recipe. You can choose anything from salmon, tilapia, or pompano.
Kamias can be bought from your local grocery store, you can also grow them in your own backyard! Without any further ado, here’s the sinigang na isda recipe you can make for your whole family.
- 1 lb of fish steaks (alternatively, you can use 2 whole medium fish) cleaned and defrosted
- 12 pieces of fresh kamias
- 4 wedged tomatoes
- 1 medium yellow onion
- 4 pieces long green pepper
- 6 cups water
- 6 to 8 leaves, mustard greens
- salt, pepper and fish sauce (patis) to taste
- Boil water in a large, deep cooking pot.
- Once the water is boiling, add the tomatoes, kamias, and onion. Cover and boil for another 8 minutes.
- Add fish and long green peppers. Cover and cook on medium heat for another 10 to 12 minutes.
- Add the mustard leaves and season mix with salt and pepper. Make sure to stir well until salt and pepper are dissolved.
- Turn the heat off. Cover and allow the leaves to cook for another 5 minutes.
- Transfer to a serving bowl.
Sinigang na isda is best served hot and accompanied by a healthy serving of white rice. Enjoy!