Sinigang na Tilapia in Balimbing
Ringo | On 07, Oct 2012
Balimbing or Carambola is a fruit native to Southeast Asian countries, but can be cultivated to all tropical lands. These are sour fruits at about 2 to 6 inches in length and oval in shape. Usually, it has 5 pointed ridges and when sliced through the sides resembles a star. The pointed ridges are sharp and usually removed when eaten. 20These fruits starts green and when ripe turns into yellow.
When I was a kid, I love sour fruits and would love to chow down them with salt until my stomach hurts. But now, I only use them to provide sour flavor in soup dishes like Sinigang na Tilapia.
What’s great about this fruit is that cooked, the skin remains brittle resulting into a crunchy and juicy feel while chewing, which on my part, a great thing to soup dishes.
- 1 kilo tilapia – chopped into halves
- 5 pieces balimbing fruit – sides, top, bottom removed, and chopped
- 5 pieces saba banana – remove the top and bottom and partially peel.
- 1 bundle talbos ng camote
- 2 pieces medium onions – chopped
- 4 cloves garlic – finely minced
- 2 thumb-sized ginger – peeled and chopped
- 7 cups water
- salt and pepper to taste
- Saute garlic and onion.
- Add ginger and water let it boil.
- Add saba and boil for 5 minutes.
- Add salt and pepper. Make it a little bland to achieve enough saltiness when some water evaporates while cooking the fish.
- Add tilapia and balimbing and boil for another 10 minutes.
- Add the talbos ng camote until cooked.
- Serve and enjoy.