Best 3 Fish Sinigang Tilapia Filipino Sour Broth Dish Recipes

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FISH SINIGANG (TILAPIA) / FILIPINO SOUR BROTH



Fish Sinigang (Tilapia) / Filipino Sour Broth image

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Provided by mischka0316

Categories     Soups, Stews and Chili

Time 15m

Yield 4

Number Of Ingredients 7

0.5 lb Tilapia fillets cut into chunks
1 small head Bok choy chopped
2 medium Tomatoes cut into chunks
1 cup Daikon radish thinly sliced
0.25 cup Tamarind paste
3 cups Water
2 dried Red Chili Peppers

Steps:

  • In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve

Nutrition Facts : Calories 104 calories, Fat 1.76514231589012 g, Carbohydrate 11.2871865431268 g, Cholesterol 28.349523125 mg, Fiber 2.92567388909554 g, Protein 12.8738088427375 g, SaturatedFat 0.597701851588295 g, ServingSize 1 1 Serving (363g), Sodium 54.5312693089763 mg, Sugar 8.36151265403125 g, TransFat 0.0327865790161115 g

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)



Seafood Sinigang (Sour and Savory Seafood Soup) image

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

Gremolata (optional):
1 tablespoon extra virgin olive oil
4 small cloves garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped
Grated zest of 2 lemons
Sinigang:
4 cups seafood stock or water with dissolved fish bouillon cubes
Juice of 1 lemon, plus more to taste
1 teaspoon granulated sugar
2 red onions, chopped
4 tomatoes, chopped
1 pound fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces
1/2 pound long beans or green beans, trimmed and cut into 1-inch pieces
4 fresh whole chiles of your choice
1 bunch water spinach or spinach, thick stems removed
Fish sauce, to taste
1 pound mixed shellfish (such as prawns, shrimp, and crab claws), shelled and cooked
Cooked rice or crusty bread, for serving

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.

FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH



Fish Sinigang (Tilapia) - Filipino Sour Broth Dish image

A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.

Provided by Meli D

Categories     Broth and Stocks

Time 15m

Yield 4

Number Of Ingredients 7

½ pound tilapia fillets, cut into chunks
1 small head bok choy, chopped
2 medium tomatoes, cut into chunks
1 cup thinly sliced daikon radish
¼ cup tamarind paste
3 cups water
2 dried red chile peppers

Steps:

  • In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 13.4 g, Cholesterol 21 mg, Fat 1 g, Fiber 2.1 g, Protein 13.1 g, SaturatedFat 0.2 g, Sodium 63.1 mg, Sugar 2.6 g

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