Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias. 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 wash 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 they are added on top of the vegetables. They usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here how I cooked my Sinigang na Sapsap sa Kamias.


Sinigang na Sapsap sa Kamias - Sapsap

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

Cooking procedure:

Sinigang na Sapsap sa Kamias - Cooking Procedure

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 3-5 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 related fish soup recipe:

Tinowang Buntot ng Malasugi
Tinowang Tanguige
Tinowang Isda
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Bangus sa Santol
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Bangus sa Bayabas


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