Sinabawan na Isda, Sinabawan na Tanguigue

Sinabawan na Isda, Sinabawan na Tanguige
Sinabawan na Isda, Sinabawan na Tanguigue. I cannot help it but I keep cooking Tinowa or sinabawan na isda, I just love this fish soup dish more that the sinigang. I you are a regular reader here, you should know now that I do have a lot of similar fish soup dish on the archives. Just click the links below to see those previous fish soup dish.

Seafood Tinowa, Towang Danggit, Shrimps and Clams
Tinowang Buntot ng Malasugi
Tinowang Tanguigue
Tinowang Isda
Tinowang Dulong, Sinigang na Dulong
Sinigang na Samaral
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Santol
Sinigang na Bangus sa Strawberry
Sinigang na Bangus at Hipon sa Sampalok
Sinigang na Sapsap sa Kamias
Sinigang na Panga ng Bariles Sa Miso
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Isda sa Miso (Ulo ng Talakitok)

Sinabawan na Isda

Sinabawan na isda is so simple and easy to prepare yet so delicious. Today I want to share how I cook sinabawan na tanguigue using fish fillet from Spanish mackerel or what most Pinoy call King Fish or tanguige. When I bought the fish it was already cut filleted and cut into large pieces. I though the size of the cuts would be ideal for the Sinabawan na isda. To make the fish soup dish is similar to my previous similar fish soup dish, I just added some choy sum, a Chinese vegetable similar to pechay. Here is the recipe.

Sinabawan na Isda


Sinabawan na Isda - Spanish Mackerel Fillet

1 kilo Spanish mackerel fillet, cut into large serving pieces
1 bunch choy sum, trimmed
2 thumb size ginger, sliced
2 young onions, quartered
1 bundle spring onions, cut diagonally
1 large size tomato, quartered
1 stalk lemongrass, crushed
2-3 long green chili, cut diagonally

Cooking procedure:

Sinabawan na Isda - Cooking Procedure

In a large sauce pan bring to a boil about 5 to 6 cups of water, add in the lemongrass, ginger, young onion and tomato, simmer for 3 to 5 minutes. Add in the choy sum the fish on top of the vegetables then the green chili, continue to simmer for about 2 to 3 minutes. Season with salt to taste. Add in the spring onion and cook for another 2 to 3 minutes or until the fish are just cooked. Serve hot.


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