Here's another 20 minute meal for you! A delicious, light, soury soup that is loaded with tamarind paste, meaty trout, crunchy summer squash and daikon radishes - and my personal addition: sliced habañero peppers! You can tell I'm on a habañero craze :)
Sinigang is served even during summertime in the Philippines. It encompasses all of my favorite elements of a home-cooked meal: ethnic, healthy, fast, and delicious!
Time: 20 mins
- 1 lb rainbow trout or fish of your choice (tilapia or salmon work well) (cleaned and de-boned - cut into bite-sized pieces)
- 2 packets tamarind stir-fry paste (or whatever tamarind paste you can find)
- 1/2 of a fresh diakon radish, thinly sliced
- 2 large tomatoes, diced
- 1/2 cup summer squash, diced
- 1 habanero pepper, thinly sliced with the seeds removed
- 2-3 cups water
- Salt/pepper to taste
- 2 tamarind strings, cleaned, seeds pulled apart (optional)
- Rice for serving (optional)
- Use a medium-large bowl to combine the tamarind paste and the water - you'll want to stir and have the paste dissolve a bit.
- In a medium pot, place the fish, squash, tomatoes and radish before turning on the heat. Then, pour the tamarind mixture on top and turn the heat on medium.
- Add the habanero and bring the mixture to a boil (you'll want to raise the heat for this). Cover the pot.
- Fish should cook in 5-7 minutes, then you can remove the pot from the heat and serve! Traditionally this dish is served over rice but you can drink it as a soup if desired.