Sinigang soup is the first recipe that I have tried from my Philippines-themed Kitchen Trotter box. It's a fish and tamarind-based soup that had a surprising vinegary taste, which presumably came from the tamarind. This used a sachet of sinigang soup preparation from the box, but you could probably make your own from scratch with tamarind.
a sachet of sinigang soup mix
500g cod fillet
1tbsp fish sauce
1 black radish (optional)
a small piece of fresh ginger (optional)
1.2 litres water
drizzle of oil
Heat the oil in a large pan and gently fry the chopped onion - it just needs to go soft, not change colour - and ginger.
Add the water and bring to a gentle boil.
Roughly chop the tomatoes (and chop the black radish into small cubes, if using) and add to the pot. Simmer for ten minutes.
Cut the cod into large pieces about 6cm long.
Add to the pot and simmer for another 10 minutes.
Time to bring the sinigang soup mix into play.
Pour in the soup mix, along with the fish sauce and pepper, and give it all a good stir, while being careful not to break up the fish.
Finally, add the spinach and cook for a further five minutes, if using frozen. (Alternatively, you can turn off the heat, cover and leave for 5 minutes if using fresh.)
We were slightly unsure of this one - the tamarind does have an unusual, vinegary taste - but the big chunks of fish make for a hearty, satisfying soup.
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