How to cook Filipino Sinigang na Pompano
- 2 medium-sized pompano fish, cleaned and cut into halves
- 1/2 bundle kangkong (water spinach), cut and hard stems discarded
- 1 pack sinigang mix
- 2 tomatoes, quartered
- 1 cup onions, sliced
- 2 tablespoons ginger, sliced thin
- 4 fresh sili (hot pepper)
- 6-8 cups water
- 2 tablespoons patis (fish sauce)
- 2 tablespoons olive or any other type of cooking oil
- Salt and pepper to taste
- In a pot, saute onions and ginger for a minute. Add patis (fish sauce) and stir.
- Pour water, sinigang mix(refer to package ratio to water) and add tomatoes. Bring to a boil.
- Add-in sliced pompano fish and cook in low-medium fire for 8-10 minutes.
- Add kangkong leaves and simmer in low fire for 2 minutes. Mix well.
- Serve the Filipino Sinigang na Pompano hot with steamed rice.
- Pass additional patis (fish sauce) at the table.
The Filipino Sinigang na Pompano recipe very easy to prepare and so good!
is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Sinigang
can be made with fish, pork, or beef. Most commonly, it is made with a fresh water fish called bangus (milkfish), which is now available in many cities in the U.S. A medium-sized fish, it is simply chopped in pieces and boiled - head, tail, and all. But, bangus is bony, so for those who would rather do without, you can use salmon or rock cod. Modify the degree of sourness in this recipe to suit your own taste.
This recipe for Filipino Sinigang na Pompano serves/makes: 4 servings
The Filipino Sinigang na Pompano recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Pompano
Preparation Method: Soup/Stew