How to Cook Sinigang na Tanigue sa Sampalok
Servings: 6 servings
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.