Sinigang na Bangus sa Sampaloc (Milkfish in Tamarind Sour broth)

Sinigang is a uniquely Filipino recipe. The sourness, saltiness and the taste of the meat with vegetables uniquely blend together to impart that unique taste. Why not try out for yourselves and experience the simple staples enjoyed by Filipinos frequently? There is an old procedure for extracting the sourness from young tamarind fruits but for this particular recipe I have used the instant version normally found in the local stores. In other countries, there might be some Filipino specialty stores where you can ask for this mix. Just ask for ‘Sinigang sa Sampaloc Mix’.

Ingredients:

2 kg Milkfish, cleaned and cut into serving size

½ kg Swamp cabbage, cleaned very well and cut into serving sizes

6 cloves Garlic, fresh, peeled and crushed

1 pc. Onion, medium, quartered

4 cups Water

1 pack Sinigang sa sampaloc instant mix

½ tsp. Iodized salt

¼ cup Patis (local fish sauce)

1 tbsp. Ginger, fresh, thinly sliced

Cooking Instructions:

Place all the ingredients except the vegetable and the Sinigang sa Sampaloc mix in a large saucepan. Cover and when it starts to boil lower the heat to maintain a gentle simmer for about 15 minutes. After 15 minutes, add the vegetable and again cover. Continue to maintain the gentle simmer and cook for about 5 minutes. After this time, add the Sinigang mix and stir well. Serve hot with plain steamed rice or enjoy as a hot soup.