Sinigang na Tanigue
Ringo | On 06, May 2012
Tanigue or, according to Yahoo answers, what is internationally called as Spanish Mackerel is another delicious fish. I love cooked this sinigang and will use fresh sampalok (tamarind) for the sour flavor.
Tanigue is in between cheap and expensive. I prefer this one than maya-maya as that fish has this fishtinky smell and quite expensive.
Here are the ingredients:
- 1 kilo of tanigue – washed and chopped
- 1 bundle of mustard – bottom removed
- 5 pieces of raw tamarind
- Thumb-size ginger -chopped
- 3 pieces green chilies or siling haba
- 5 cups water
- 3 cloves garlic – minced
- 1 medium onion -chopped
- 3 pieces tomatoes – chopped
- Salt and Pepper to taste
- 1. In a pan, boil the tamarind in a cup of water. When the tamarind has been already soft, crash, mix and strain. Set aside the liquid (tamarind flavor).
- 2. In another pan, saute garlic and onion.
- 3. Add the ginger and tomatoes. Let it simmer.
- 4. Add the 5 cups of water and let it boil.
- 5. Add the tamarind flavor, salt, pepper and green chilies. Let it boil for 1 minute. Make sure that the soup is a little bland for you to ensure enough saltiness when some of the water evaporates.
- 6. Add the tanigue and let it boil for another 10 minutes.
- 7. Add the mustard and let it boil for 2 minutes.
- 8. Serve and enjoy.
This dish is best eaten with fish sauce. You can also add other vegetables like radish, talbos ng camote or kang kong and many more.