Sinigang na tanigue in sampalok is one of the varieties of fish sinigang. Tanigue or Spanish mackerel is perfect for cooking this dish because the meat is so delicious and tender but firm. It also doesn’t have too much fishy taste and odor unlike most salt water fishes. This recipe uses sampalok and miso as souring agent and the blending is also perfect. I guess this could be a must try recipe if you are thinking of cooking fish sinigang this week.
To cook sinigang na tanigue sa sampalok; Clean the tanigue by removing the gills and internal organs, divide the fish by slicing into 4 pcs each. Wash in running water to clean the blood from the fish and set aside. Boil the tamarind in 2 cups of water until tender. Cool. Then strain the tamarind and press it in the strainer to extract the juice in a bowl. Set aside. In a pot, heat oil and saute garlic, onion, ginger for a few minutes then add the tomatoes and saute again for a few minutes or until the tomatoes are soft. Add the miso and stir cook for a few minutes also then pour the water, tamarind juice and bring to a boil. Boil for at least 5 minutes then add the green chili and season with patis and Magic Sarap. After a minute or two, put the tanigue in boiling broth one by one then continue boiling for 2 minutes. Then add in the mustard leaves and simmer for 1 minute then serve hot.
How to Cook Sinigang na Tanigue sa Sampalok
Ingredients
- 1 1/2 kilos medium size tanigue Spanish Mackerel, about 2 pcs
- 3 cloves garlic minced
- 1 medium size onion chopped
- 1 inch piece of ginger sliced in strips
- 3 pcs tomatoes sliced into wedges
- 1/2 kilo fresh unripe tamarind
- 1/4 cup miso
- 3 pcs green chili or siling pansigang
- 3 bunches of mustard leaves or mustasa
- 2 Tbsp. cooking oil
- 2 tsp. Magic Sarap or any granulated seasoning
- Patis fish sauce to taste
- 1 1/2 liters water
Instructions
How to cook Sinigang na Tanigue sa Sampalok:
- Clean the tanigue by removing the gills and internal organs, divide the fish by slicing into 4 pcs each.
- Wash in running water to clean the blood from the fish and set aside.
- Boil the tamarind in 2 cups of water until tender. Cool. Then strain the tamarind and press it in the strainer to extract the juice in a bowl. Set aside.
- In a pot, heat oil and saute garlic, onion, ginger for a few minutes then add the tomatoes and saute again for a few minutes or until the tomatoes are soft.
- Add the miso and stir cook for a few minutes also then pour the water, tamarind juice and bring to a boil.
- Boil for at least 5 minutes then add the green chili and season with patis and Magic Sarap.
- After a minute or two, put the tanigue in boiling broth one by one then continue boiling for 2 minutes.
- Then add in the mustard leaves and simmer for 1 minute then serve hot.
