Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias
Sinigang na Sapsap sa Kamias Recipe. Sapsap is one of the more common fish in Metro Manila and they are usually cheap. When fresh I usually cooked it sinigang style and use kamias as the souring fruit when in season. The fish should be cleaned and washed thoroughly to rid off the distinct after taste and fishiness of the fish.

I usually add some slivers of ginger to help rid of that fishiness. Sapsap cook quickly so it should be added on top of the vegetables. The fish usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here's how I cooked my Sinigang na Sapsap sa Kamias.


Sinigang Fish

1/2 kilo medium to large size sapsap
1/2 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
1 bundle kamote tops, trimed
1 small bundle spring onion cut into 2” length
2-3 pieces siling haba, green long chili salt

Cooking procedure:

Sinigang na Sapsap sa Kamias - Recipe 

Remove gills and innards of the fish, wash thoroughly and drain, keep aside. In a pot bring to a boil 4 to 6 cups of water, add in ginger, onion, tomato and kamias simmer for 3 to 5 minutes. Add the vegetables, siling haba and on top the fish continue to simmer for 2 to 3 minutes.Season with salt to taste Add in leeks and cook for another 2 to 3 minutes or until fish are just cooked. Serve hot.

See other Fish and Seafood Sinigang recipes; 


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