Sinigang na isda (fish in sour soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | - 3 lbs halibut fish with bone; sliced |
| 1 | medium | Sized onion; sliced |
| 1 | medium | Sized tomato; diced 5 cups rice water |
| 2 | eaches | Japanese eggplany; sliced thick diagonally |
| 2 | cups | Oriental radish (diakon) sliced diagonally |
| 1 | teaspoon | Fish sauce (patis) |
| 1 | each | Hot chili pepper; optional |
| 1 | each | Lemon; juice of |
| Salt and pepper to taste | ||
| 1 | each | Bn fresh spinach; cut into 3-inch pieces |
| Lemon slices | ||
Directions
YIELD: 5 SERVINGS
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil. Reduce heat to medium, add diakon, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another 10-15 minutes until cooked. Turn off heat. Correct sesonings to taste. Add spinach and cover for 1-2 minutes. Serve immediately. For extra tartness, sprinkle a little lemon juice on individual bowl servings. Serves 4-5.