Sinigang na Tilapia with Kangkong (Fish Sour Soup with Water Spinach)
Fish sour soup is commonly prepared using milkfish or snapper like Maya-Maya. To cook a more tasty soup, fish head is also used. While Tilapia is usually cooked fried with various side dish or oftentimes cooked with various kinds of sauces. Tilapia is also best eaten when grilled.
In this recipe, tilapia is cooked in sour soup. The preparation is a quick and easy one because an instant sour soup mix is used and fresh-frozen tilapia is also used. The flavor is expected to be not so tasty, so some fish sauce is added to taste. In addition, kangkong leaves (water spinach) is added, but this is commonly used for meat sour soup.
3 pcs medium Tilapia (about 1 kilo), scaled and gutted
1 medium size onion
1 thumb size ginger
2 pcs medium ripe tomatoes
1 pack instant sour soup (sinigang) mix – tamarind base
fish sauce to taste
3 cups rice washing
- Layer the onions and ginger in a pot.
- Add the fish on top of the onions and ginger.
- Use very low heat and let it sizzle for 2-3 minutes or until you smell the ginger and onions.
- This way, the favor and of the ginger and onions will infuse to the fish meat.
- Add the rice washings, tomatoes and sinigang mix.
- Let it boil for 3 minutes, then simmer for 1 minute.
- Add the water spinach leaves before serving hot.