Name: Seafood Sinigang Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 cups water (divided); 2 150-gram packs Tamarind (Sampalok); 2 tablespoons Oil; 1 medium red onion (peeled, quartered); 4 tomatoes (cored); 1 radish (labanos) (lightly peeled, sliced into rounds); 1 green finger chili (siling pangsigang); 1/4 kilo fresh suahe/shrimps (antennae and veins removed); 1 medium boneless bangus (quartered); 1 bunch kangkong (leaves and tender stems); patis (to taste)

Sinigang comes in many variations, and this seafood sinigang packs insane flavor in every spoonful. If you love your sinigang sour, give this Filipino recipe a try at home.

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Seafood Sinigang Recipe

Roselle Miranda

This seafood sinigang is sour, tasty, and hearty.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Resting Time 30

Total Time 35

Course Soup

Cuisine Filipino

Servings

Ingredients

Seafood Sinigang Ingredients

3 cups water divided
2 150-gram packs Tamarind (Sampalok)
2 tablespoons Oil
1 medium red onion peeled, quartered
4 tomatoes cored
1 radish (labanos) lightly peeled, sliced into rounds
1 green finger chili (siling pangsigang)
1/4 kilo fresh suahe/shrimps antennae and veins removed
1 medium boneless bangus quartered
1 bunch kangkong leaves and tender stems
patis to taste

Instructions

In a small pot over medium heat, add half the water and sampaloc. Bring to a boil and simmer until sampaloc is tender, about 20 minutes. Using a potato masher, mash softened sampaloc. Strain liquid through a fine mesh strainer over a bowl. Reserve liquid, and discard seeds and shells. Set aside.
Meanwhile, in a large pot over medium heat, heat oil. Add onion, and lightly sauté. Add tomatoes, labanos, and remaining water. Season with patis to taste. Bring to a boil and simmer until labanos is tender.
Add strained sampaloc stock and sili to the pot. Season with more patis to taste. Bring back to a boil then simmer. Add suahe and bangus, and simmer until cooked through. Stir in kangkong. Serve with steamed rice. Recipe originally published in the April 2017 issue of Good Housekeeping Philippines.