From the recipe collection
Seafood Sinigang (Mixed Seafood Sour Soup)
A hearty sinigang with a mix of shrimp, fish, mussels and squid in a tangy tamarind broth.
- Prep time
- 20m
- Cook time
- 35m
- Yield
- 4–6
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- In a large pot, combine the water, tomatoes and onion. Bring to a boil and simmer for 5–10 minutes.
- Add the radish, okra and sitaw and cook until almost tender.
- Add the sinigang mix or tamarind pulp and season the broth with fish sauce to taste.
- Add the fish pieces first and simmer gently for a few minutes, then add the mussels or clams, shrimp and squid in quick succession, cooking just until the seafood is cooked through and the shells have opened.
- Stir in the green chilies and kangkong or mustard leaves and cook for 1–2 minutes more.
- Serve hot with steamed rice, adjusting seasoning at the table with extra fish sauce and chilies.
