Sinigang na Isda

Sinigang na Isda – using bangus or salmon head
Good for 5 pax
Prep Time: 5 minutes
Cook Time: 10 minutes

1 whole Bangus or 1 Salmon Head (sinigang cut)
¼ kg Sampaloc
½ tsp. Black Pepper
1 Tomato
1 Red Onion
3 pieces Green Chili (siling mahaba)
200g Tagalog Kangkong
5 pcs. Sitaw/String Bean
1 Eggplant
½ Labanos/Radish
4 tbsp. Patis/Fish Sauce – Rufino brand, Unimart
5 bowls of water

Prep:
1. Boil the sampaloc in the water to make sinigang broth.
2. Cut the kangkong.
3. Cut the string beans.
4. Slice the eggplant diagonally.
5. Slice the radish diagonally.
6. Slice the tomato into 6 pieces.
7. Slice the onion into 6 pieces.
8. Wash the chili.
9. When samapaloc is cooked, remove from pot and then squish using strainer. Throw away skin and seeds.

Cook:
1. Add tomatoes, black pepper and onions, fish and patis to the broth.
2. Add eggplant, string beans, radish all together onto the broth.
3. Let it simmer for 8 minutes.
4. When cooked, add the kangkong and cook for 3 minutes.
5. When everything is cooked, add the chili.
6. Serve in soup bowls.