Ms. u8mypinkc00kies, who blogs over at Munchy Crunchy, with her blog post: Pesto Cheesesticks
------------ oo000oo ------------
My food post for this week is: Sinigang na Isda (Fish in Sour Broth)
- fresh fish (preferably one that's on the meaty side; I used the maya-maya (crimson snapper, i think?!) head, though)
- young tamarind leaves (some flowers were included, too)
- kangkong (water spinach) leaves
- radish (one medium sized, sliced diagonally)
- ripe tomatoes, salt, ginger, onion, chili
- fish sauce (optional)
- Clean the fish. Set aside.
- Boil ripe tomatoes then remove from the pot once soft; peel off the skins then mash. Return to the hot pot. Add salt, thinly sliced ginger, and onion. Throw in the fish; wait till barely cooked (took mine less than ten minutes), then transfer to a clean plate.
- Add the tamarind leaves and let simmer for about three minutes.
- Add the radish, then after about five minutes add the water spinach and chili.
- You may adjust the seasonings (fish sauce, or salt) at this point.
- Return the fish to the pot, or you may add the broth to the fish.
- Best eaten hot, with steamed rice.
I know, most would use the commercially available sour broth premixes (and I do that most of the time, too. lol) but I just couldn't resist trying it the "natural" way. Honestly I prefer cooking my sinigang this way, but for the availability of the fresh young tamarind leaves (rarely see them in the supermarket around here). I was just lucky enough to have gotten them from my SIL who lives in the province.
Another downside: the tamarind leaves when cooked can get pretty messy. Maybe wrapping it in something would help... :D
Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)
get the InLinkz code