How to Cook Sinigang na Lapu-Lapu (Grouper in Sour Broth)
Servings: 4 servings
Ingredients
- 1 kilo medium size lapu lapu
- 1 medium size onion quartered
- 2 medium size tomato quartered
- 1 bundle kangkong leaves or any leafy vegetables take only the leaves and leaf stalk then discard the main stem
- 1 cup string beans cut into 1 & 1/2 inch long
- 5 pcs okra
- 1 inch ginger chopped
- 1 medium size white radish sliced into rounds
- 1 small eggplant sliced
- 1 cup tamarind juice boil tamarind, about 300 grams to 2 cups water or 2 tbsp. sampalok sinigang mix
- 4 pcs. large green chilis or siling pansigang
- Patis or fish sauce or rock salt or iodized table salt
Instructions
How to cook Sinigang na lapu-lapu:
- Clean the lapu-lapu by removing the gills and internal organs. Wash in running water and slice into 1 to 2 inches wide.
- In a large pot pour 6 to 8 cups water and bring to a boil then add onions, tomatoes and tamarind juice (or sinigang mix) and simmer for at least 3 to 5 minutes.
- Then add the fish and let it simmer again for another 8 to 10 minutes or until the fish is already cooked.
- Season with salt or patis. You can add some magic sarap, namnam or any other granulated seasonings in the market.
- Then add the all the vegetables and green chili then cook for 2 to 3 minutes.
- Serve hot with fish sauce, kalamansi and red chili for dipping.