This is called “Sinigang,” a very popular dish from the Philippines: it’s a sour soup or stew that it is always associated with tamarind which gives its savory sour taste. It can be cooked with fish, pork, or chicken, and Pompano fish is usually the best kind of fish for this recipe, with less bones and more fleshy meat.
1 tbsp. Avocado oil
3 garlic cloves
1 thumb size ginger (sliced thinly)
1 small red onion (sliced)
1 Pompano (cleaned and sliced into 4 pieces and rubbed with calamansi or half lime, drained in a colander)
4 tomatoes (chopped)
a bag of okra (trimmed on both end sides)
1/2 envelope of tamarind soup mix (whisked in 6 cups of boiling filtered water)
a bag of fresh spinach (soaked in water, drained, and sliced coarsely)
1 Jalapeño pepper or slices of 1/2 green bell pepper
1. Sautée garlic, onion, ginger in avocado oil; when fragrant and translucent, add the tomatoes and add the fish, cover with tomatoes.
2.After a few minutes, gather the Pompano pieces so they don’t get soggy.
3. Continue simmering the tomato mixture for 10 minutes while the pot is covered.
4. Add the okra and simmer for another 10 minutes.
5. Add the spinach, fish, green bell pepper, turn off the stove and cover the pot for 2 minutes then open.
Ladle into a soup bowl, making sure you don’t break the fish pieces, and serve immediately while still piping hot with some fresh rice.
-Peaches, Masarap!!! (Delicious!)