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Sinigang Na Isda (Fish in Sour Soup)

2 lb - 3 lbs halibut fish with bone; sliced
1 md Sized onion; sliced
1 md Sized tomato; diced
4 c - 5 cups rice water
2 ea Japanese eggplany; sliced thick diagonally
2 c Oriental radish (diakon) sliced diagonally
1 ts Fish sauce (patis)
1 ea Hot chili pepper; optional
1 ea Lemon; juice of
Salt and pepper to taste
1 ea Bn fresh spinach; cut into 3-inch pieces
Lemon slices

In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add diakon, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another 10-15 minutes until cooked. Turn off heat. Correct sesonings to taste. Add spinach and cover for 1-2 minutes. Serve immediately. For extra tartness, sprinkle a little lemon juice on individual bowl servings. Serves 4-5.

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