Sinigang na Isda sa Bayabas Recipe

Sinigang is a famous Filipino dish that is known for its sour tamarind soup base. Pork, beef, and shrimp are the most common variants of traditional sinigang. There’ another way to cook this popular dish and this time, the main ingredients are fish and guavas.

Guavas give the sinigang a different flavor and the fresh tasting soup fits perfectly with the soft meat of the fish. In this dish, I used Tilapia because it has more meat and less bones than milkfish. Jot down notes and find out how to cook this sinigang alternative.


Here's how to cook Sinigang na Isda sa Bayabas


Prep Time: 15 minutes
Cooking Time: 25 to 30 minutes
Serves 4 persons


Ingredients:

-  1 medium onion, quartered
-  2 medium tomatoes, sliced
-  8 pcs overripe guavas, halved
-  3 pcs medium tilapia, scaled, gutted, cleaned and sliced in half
-  1 bunch of kangkong leaves
-  2 pcs siling haba (green chili)
-  2 tbsp fish sauce
-  2 tbsp sinigang sa sampalok mix (optional)
-  ½ tsp salt
-  4 cups water


Cooking Instructions:

1.  In a pot, combine water, onion, tomatoes, and guavas and bring everything to a boil. Continue boiling for 10 to 15 minutes until guavas become soft and easy to mash.

2.  Gently put the fish in the pot and add fish sauce. Lower the heat and continue to simmer with the pot covered for 10 minutes.

3.  When the fish becomes tender, add the sinigang mix and salt. Simmer for 2 minutes before adding the siling haba. Put the bunch of kangkong leaves just on the top. Turn off the heat with the pot still covered.

4.  Let the kangkong leaves cook with the remaining heat from the pot for about 3 to 4 minutes. Serve with rice.