INGREDIENTS
- 1 kilo of Lapu-lapu, cleaned and sliced
- 1 liter of fish stock or water
- 3 tablespoons of miso paste
- 1 pack tamarind powder
- 1 medium-sized onion, chopped
- Small piece ginger root, sliced
- 3 large ripe tomatoes, cut to wedges
- 100 grams or bunch of mustard or mustasa
- 1 medium-sized radish, sliced thinly
- 3 pieces of green pepper or sili na haba
- Peppercorn
- Salt to taste
- 2 teaspoons of fish sauce
- Your choice of vegetables
INSTRUCTIONS
- In a Chef’s Classics Sorrel Sauce pot, bring to boil fish stock or water.
- Add in tomato, ginger, peppercorn, miso paste, salt and tamarind powder. Simmer for 5 minutes.
- Add in radish, and simmer for 1 minute.
- Add in sliced lapu-lapu, simmer for 4 minutes. Don’t stir sinigang soup with the fish.
- Lastly, add green chili/silang haba and mustard leaves. Turn off heat.
- Set aside fish sauce or adjust according to your taste.
- Best served with plain steamed rice.
Credits to: m.facebook.com/Sarap-Rasa-Pinas
