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Recipe: Seafood Sinigang sa Calamansi
Published January 1, 1970 8:00 AM PHT
Updated February 24, 2020 6:48 PM PHT
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If you're tired of cooking the traditional pork sinigang dish, try this out.
INGREDIENTS:
500 grams tiger shrimp
1 pc pampano, cleaned and cut
250 g squid rings
1 pc red onion, sliced
1 head garlic, minced
2 pcs tomatoes, quartered
500 ml fish broth
Salt to taste
12 pcs calamansi, juiced and seeds removed
2 tbsps fish sauce
1 cup kangkong leaves
1 pc raddish, peeled and sliced diagonally
1 pc eggplant, sliced diagonally
4 pcs sigarilyas, cut each piece into three
PROCEDURE:
Heat oil in a stockpot, add in the onion, garlic, tomatoes.
Add the fish stock.
Then add the calamansi juice.
Season with salt and fish sauce.
Let it boil.
Add the fish stock.
Then add the calamansi juice.
Season with salt and fish sauce.
Let it boil.
Once boiling, add eggplant and sigarilyas and raddish.
Reduce the heat and slowly add in the fish for a few minutes and add the shrimp, squid and kangkong leaves.
Let it simmer until all the seafood is cooked.
Let it simmer until all the seafood is cooked.
Serve hot.
