• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Fish Recipes / Sinigang na Tanigue sa Sampalok (Spanish Mackerel in Tamarind Broth)

Sinigang na Tanigue sa Sampalok (Spanish Mackerel in Tamarind Broth)

June 7, 2019 by Manny 1 Comment

TweetPinShareYummly

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.

 

Sinigang na Tanigue
Print Recipe

How to Cook Sinigang na Tanigue sa Sampalok

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 6 servings
Author: Manny

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.

     

    Sinigang na Tanigue

    Try Other Delicious Recipes:

    • A Beginner's Guide to Filipino Spices and Seasonings
      A Beginner's Guide to Filipino Spices and Seasonings
      Filipino cuisine is known for its bold and flavorful dishes,…
    • Sinigang na Ulo ng Salmon sa Sampalok at Miso
      Sinigang na Ulo ng Salmon sa Sampalok at Miso
      Sinigang na ulo ng salmon is somewhat a new dish…
    • Pesang Tilapia
      Pesang Tilapia
      Pesang tilapia is stewed tilapia in miso, tomato sauce rice…

    Filed Under: Fish Recipes Tagged With: sampalok, sinigang na tanigue, Spanish mackerel

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Salt and Pepper Chicken Wings
    Next Post: Kalderatang Itik (Duck Caldereta) »

    Reader Interactions

    Comments

    1. cgo

      January 10, 2016 at 3:06 am

      Ahh where do you use the 1/2 kilo fresh unripe tamarind?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes