- 400 g samapaloc (tamarind pulp), washed
- 5 cups water
- 1 kilo large fish, such as salmon or tanigue, cut crosswise and salted
- 5 tbsp vegetable oil
- 4 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 4 cloves garlic, peeled and minced
- 1 1/2 cups miso
- 3 tbsp patis (fish sauce)
- salt and pepper to taste
- 1 bundle sigarilyas (winged bean), chopped
- 1 bundle mustasa (mustard leaves), chopped
- 5 pcs siling pangsigang (green finger chilis)
- Boil tamarind pulps in a pot of water. Cook until the pulps are soft and and the skin has broken apart. Mash the pulps with a fork or spoon to fully extract the flavor. Strain the broth and discard the seeds and skin. Set the tamarind broth aside.
- Add oil in a large skillet over medium heat. Panfry fish until outside is seared and cooked. Set aside.
- In a large sauce pan or pot over medium heat, put 1 tbsp of oil and sauté tomatoes, garlic, and onion. Mashed the tomatoes using the back of your ladle while cooking.
- Add miso. Continue cooking for about 3 minutes while stirring occasionally.
- Add tamarind broth and patis. Bring to a boil. Simmer for about 5 minutes while stirring occasionally.
- Add salt and pepper to your taste and liking. Add more water if needed.
- Turn down the heat, Add sigarilyas and chili. Simmer for another 5 minutes or until the vegetables are cooked. Protip: If you prefer a spicy sinigang, chop up the chilis before adding them.
- Turn off the heat. Add the mustasa leaves and fried fish. Cover the pan.
- Serve with rice.
Source: Luto Ni Lola
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