Sinigang na Isda (Siningang na Salmon)
This sinigang na isda is made in one pot. It features fish in a sour and savory broth with plenty of vegetables and is typically served with a bowl of rice. It is a comforting and refreshing soup at any time of year.
Ingredients
- 500 ml rice wash water
- 1 medium onion cut into quarters
- 1 inch ginger knob, sliced
- 200 grams salmon head cleaned, chopped into chunks
- 100 grams daikon radish cut into 1 1/2 inch pieces
- 2 medium tomatoes sliced into quarters
- 100 grams pak choy white and green parts separated
- 1-2 tbsp fish sauce or soy sauce or salt and pepper to taste
Instructions
- In a pot, pour the rice water wash, add onion, ginger and fish and bring to a boil.
- Turn the heat to low and simmer for 10 minutes.
- Skim off the scum. Scoop a couple of spoons of the broth to pour over the tamarind pulp. Leave to rehydrate.
- Add the daikon and tomatoes and simmer for 5 minutes or until the daikon is tender.
- Squish the tamarind pulp with the back of the spoon to release the pulp and make a paste.
- Add the paste to the soup - Season with fish sauce.
- Add the green part of the pak choy. Put the lid to cover. Simmer for 30 seconds to a minute. Turn the heat off.
- Check if the seasoning is right. Serve with a bowl of rice and enjoy with a saucer of extra fish sauce, prik nam pla or soy sauce vinegar dip.