Sinigang na Malasugi sa Kamatis

Sinigang ng Malasugi sa Kamatis
Sinigang na Malasugi sa Kamatis. Blue marlins are also great as fish soup dish. They are tasty and with fats oozing from the fish skin they make good sinigang. I wanted to have a minimal sourness for my sinigang na malasugi so I just used tomatoes instead of the usual tamarind, with slivers of ginger for that extra zing and a lot of leeks. As an alternative spring onions may also be used. This is similar to the tinowa dish from the Visayas but minus the lemongrass. The flavor is kept simple with the use of little salt to taste, thereby the only flavor that is there is of the blue marlin which is enhanced by the minimal use of the other ingredients.

Ingredients:

Sinigang ng Malasugi sa Kamatis - Ingredients 

1 kilo malasugi slices
1 thumb size ginger, sliced
1 medium size onion, quartered
3 medium size tomato, quartered
1 bundle kamote tops, trimed, optional
1 bundle leeks cut into 2” length
2-3 pieces siling haba, green long chili salt

Cooking procedure:

Sinigang ng Malasugi sa Kamatis - Cooking Procedure

Wash malasugi pieces keep aside. In a pot bring to a boil 8-10 c. of water, add in ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue to simmer for 3-5 minutes. Season with salt to taste Add in leeks and siling haba, cook for another 2-3 minutes or until fish are just cooked. Serve hot

Comments

  1. Hello,


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    ReplyDelete
  2. thanks for the blog...
    it helps a lot..
    especially cooking a pinoy dish
    here in singapore..
    one has to search for the fresh ingredients to feel the taste of real pinoy foods

    regards
    raisa

    ReplyDelete
  3. Hi raisa, I used to go to Lucky Plaza when ever I crave for Pinoy food when I was there, otherwise just have to get contented with hawker center foods.

    ReplyDelete
  4. omg, malasugui na sinabawan is a very delicious and comforting dish...i am drooling na tuloy!

    ReplyDelete
  5. all the sinigang recipes are delicious, most of them i know how to cook and I thank you for all the cooking tips that you've posted.

    ReplyDelete

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