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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seafood Sinigang (Sour Soup) Recipe

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This recipe for Seafood Sinigang (Sour Soup) is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. tamarind paste
2 cups white rice, cooked separately
2 ½ quarts vegetable stock
1 cup thinly sliced onions
3 cloves minced garlic
¼ cup fish sauce
2 large Roma tomatoes, chopped
salt, pepper
Calamansi juice, to taste (or lime)
½ lb. sliced radish
½ lb. shrimp, with or without shells
1 lb. fish filets
½ lb. spinach or other leafy green or
3 heads of baby bok choy
1 cup fresh green beans, ends trimmed
2 cups of taro root (or yucca as substitute), chopped
Directions:
Directions:
In a stock pot, add the vegetable stock
onion and garlic. Bring to a simmer over med-high
heat.
Add the tamarind, fish sauce and tomatoes.
Return the pot to a boil, then reduce to a simmer
and cook for 15 min.
Add salt and pepper to taste.
Add lime juice to taste.
Add the shrimp, fish fillets and greens.
Simmer a few more minutes.

Serve in a soup bowl with white rice on the side.

This recipe can also be made with 1 ½ lbs. of
pork spare ribs or chuck roast beef chopped into small pieces
instead of seafood. Add pieces of okra, eggplant,
or a diced potato. A small piece of ginger
is optional. There are many variations to this sour soup.

 

 

 

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