Sinigang na Bangus at Hipon sa Sampalok

Sinigang na Bangus at Hipon sa Sampalok
Sinigang na Bangus at Hipon sa Sampalok. This sinigang recipe uses fresh green tamarind fruit as souring ingredients. The green tamarind fruits are parboiled separately to extract the fruit and separate it from the shell and seeds. Using fresh tamarind instead of the commercially sold tamarind sinigang mix is of course more tedious because of the extra cooking process.

Using fresh tamarind also result the absence of the seasoning and flavoring added to sinigang mixes. This is the reason why I added shrimps to improve the flavor. Otherwise using bangus alone will taste bland in terms of flavors especially for those who are used to sinigang mix on their sinigang dishes.


1 medium size bangus, milkfish
1/2 kilo medium size shrimp
2 cup sampalok, green tamarind fruit
1 medium size onion, quartered
1 medium size tomato, quartered
1 small bundle kangkong, separate leaves and stalks
1 small bundle sitaw, string beans, cut into 2” length
2 pieces small size eggplant, sliced diagonally
1 small size labanos, radish, sliced diagonally
3-5 pcs. siling haba, green long chili
salt to taste

  Sinigang na Bangus at Hipon sa Sampalok - Cooking Procedure

Cooking procedure:

Remove scales, gills and innards of milkfish. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally keep aside. Trim whiskers and wash shrimps keep aside. Wash each tamarind fruit and trim keep aside. Fill a pot with about 3 to 4 cups of water, bring to a boil and add the tamarind fruits, simmer for 10 to 15 minutes or until tamarind start to disintegrate. Coarsely mash the tamarind meat with a ladle and continue to simmer for another 2 to 3 minutes. Remove from heat and keep aside.

In a separate pot boil 3 to 4 cups of water, add in the onion and tomato and let simmer for 2 to 3 minutes. Add in the kangkong stalks, string beans, eggplant and radish, simmer another 2 to 3 minutes. Add in the kangkong leaves, green chili, milkfish and shrimp continue to simmer for 1 to 2 minutes. Using a sieve to filter out the shell and seeds, add in the prepared tamarind stock/liquid. Season with salt to taste and simmer for another 3 to 5 minutes or until the seafood and vegetables are cooked. Serve hot.


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