SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Provided by Jacqueline Chio-Lauri
Categories Soup/Stew Dinner Philippines Seafood Shellfish Fish Salmon Shrimp Lemon Juice Lemon Tomato Green Bean Spinach Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the gremolata:
- In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
- Make the sinigang:
- Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
- Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
- Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
- Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
- While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
- Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.
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Ola Joey
j_o7@gmail.comThis sinigang is a must-try for any Filipino food lover. It's a delicious and flavorful dish that's perfect for any occasion.
Salie Majiet
s@gmail.comI've never made sinigang before, but this recipe was easy to follow. I'm really happy with how it turned out.
Itua Emmanuel
e-itua20@yahoo.comThis sinigang is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing.
Muhammad Asgar
m@hotmail.frI'm not a big fan of seafood, but I really enjoyed this sinigang. The sour and savory broth is really addictive.
Shamshair Ali
ali-s@gmail.comThis sinigang is a great comfort food. It's warm and flavorful, and it always makes me feel better when I'm sick or feeling down.
Moeez Imran
imoeez@gmail.comI made this sinigang for a party, and it was a hit! Everyone loved the sour and savory flavor. I'll definitely be making this again.
Nurunnaher Akter Happy
nurunnaher-a@gmail.comThis sinigang is a great way to use up leftover seafood. I had some salmon, shrimp, and mussels, and they all worked perfectly in this dish.
Mark Weiss
weiss@hotmail.frThe broth in this sinigang was amazing. It was so flavorful and tangy. I could drink it all day long.
Chewan Karki
k_c56@gmail.comThe vegetables in this sinigang were fresh and crisp. They added a great texture and flavor to the dish.
Appiah Christiana
a.christiana@aol.comThe seafood in this sinigang was cooked perfectly. It was tender and flaky, and it just melted in my mouth.
Bishal Yogi
by58@gmail.comThis sinigang was a bit too sour for my taste, but overall it was still a good dish. I think next time I'll use less tamarind.
Haider Abbass
haider-a@gmail.comI've never had sinigang before, but this recipe made me an instant fan. The sour and savory broth is so unique and flavorful. I will definitely be making this again.
Junior Pax
jpax@hotmail.frThis sinigang is a flavor explosion! The combination of seafood and tamarind broth is just perfect. I also love that the vegetables still have a bit of a crunch to them.