- 1 ½ kilograms tuna tails*
- 1 ½ cup string beans, cut
- 2 pieces eggplant, sliced
- 1 bunch of water spinach, chopped
- 5 pieces tomatoes, quartered
- 1 tablespoon fish sauce
- 1 bulb onion, chopped
- 4 cups water
- 2 pieces sili na pansigang (chili for stewing)
- 1 cup tamarind, peeled
- Prepare a cooking pot and heat it over medium heat. Wait until the water boils. Place the onions and tomatoes and cook until soft. Place the tuna tails and simmer for about 20 minutes.
- When the fish is cooked, you can now add tamarind (or tamarind soup mix), chili, and a tablespoon of fish sauce. Wait for 5 minutes. Add the string beans and eggplant and let it boil for another 5 minutes.
- To finish, add the water spinach and stir for about a minute. Turn off the heat and wait for a few minutes as it cooks on its own.
- For most Filipinos, eating sinigang dishes is traditionally done during rainy days and evenings. The sound of raindrops, the sudden decrease in temperature makes sipping broth comforting and relieving. What’s more, tuna has several health benefits for your body.
- The abundance in omega-3 fatty acids can protect your eyesight against macular degeneration. Your risk of having dread diseases such as cancer, leukemia and lymphoma could be decreased. It could also lower down your cholesterol levels.
- Fortunately, tuna are still bountiful in the sea. Now is the chance to cook one of fish-based Filipino food today. Take advantage of its numerous health benefits before Mother Nature takes it away.
Source: Philippine Cuisine
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