Sinigang na Pritong Isda
My BFF ordered a chicken meal with sinigang on the side, and I did not show any interest in it until she told me that it was sinigang with fried salmon.
Sinigang refers to a Filipino sour soup that’s comforting and delicious. I haven’t had sinigang that used fried fish, so I was intrigued. I told my BFF I was going to make one because sinigang is one of my favorite Filipino soups.
Before I made it, I couldn’t choose which type of fish to use – red snapper, tilapia, or bangus (milkfish). I love bangus the most among the three, so that’s what I used, and I opted for the pre-marinated one (with vinegar, garlic, salt, and pepper).
Of course, like what I did with my Sinigang na Salmon Belly, I sautéed the aromatics rather than just adding them to the soup without sautéing. I know some of you might not be pleased with the sautéing part, but this is how I love my sinigang. Try it, and you might love it too.😉
The extra effort in frying the fish added some yummy flavor to the sinigang. And again, my sinigang is not complete without tomato ketchup on the side.🤤🤩
NOTES ON SINIGANG NA PRITONG ISDA:
- You can use any type of fish.
- I used sinigang sa sampalok mix but you can use other varieties.
- You can skip the sautéing part.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
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Sinigang na Pritong Isda
Ingredients
- Cooking oil
- 500 g raw fish slices
- Salt for the fish
- ¼ cup sliced ginger
- 5 cloves garlic sliced
- 1 onion sliced
- 1 tomato sliced
- 1 cup sliced radish
- 3-4 cups water
- 2-3 tbsp sinigang mix powder
- 1 eggplant sliced
- 10 string beans sliced into 2 inches
- 3 long green chili
- Your choice of leafy greens
- Salt and fish sauce to taste
Instructions
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Sprinkle some salt all over the fish, and fry it in hot oil until both sides are golden brown. Remove the fried fish and set it aside.
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In a pan over medium-high heat, add cooking oil. Once the oil is hot, add garlic and ginger. Cook for about 2 minutes.
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Add tomato and onion, and cook until soft. Next, add sliced radish and water. Cover the pan and cook for about 2 minutes.
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Add the fried fish and sinigang mix powder (you can adjust this later, so don’t add a lot at this point). Cover and let it cook for about 5 minutes.
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Add eggplant slices, string beans, and green chili. Cover the pan and cook again for another 2 minutes.
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At this point, you can turn off the heat, add the leafy greens, and mix.
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Season with fish sauce and salt. Do a taste test and add more sinigang mix powder if desired.
Recipe Notes
- You can use any type of fish.
- I used sinigang sa sampalok mix but you can use other varieties.
- You can skip the sautéing part.
