Sinigang na Panga ng Tuna is another variation the famous soup dish of the Philippines, Sinigang. Almost any meat or seafood can be used in making sinigang while the sour component is not limited to tamarind alone (tamarind is the main component of the commercialized sinigang mix pouches): guava, bilimbi (kamias), and green mangoes are just a few of the sour fruits that can be used to make this dish.
The seafood used in cooking seafood sinigang usually depends on the most abundant catch of the region. In places wherein tuna (or bariles) is abundant, “sinigang na panga ng tuna” and “sinigang na tuna belly” is more likely to be in the menu.
What are the other seafood sinigang that you’ve tried? What is the most unusual seafood sinigang that you have had so far?
Try this Sinigang na Panga ng Tuna recipe and let us know your thoughts.
- Serves: 4
- Serving size: 4
- 2 lbs tuna jaw (panga ng tuna)
- 8 cups water
- 2 cups string beans (sitaw), cut in 2 inches length
- 3 pieces medium-sized egg plant, sliced
- 8 pieces okra, cleaned
- 1 bunch water spinach (kangkong), chopped
- 4 to 6 pieces medium-sized tomatoes, halved
- 2 tablespoons fish sauce (patis)
- Sinigang mix good for 2 liters of water
- 4 pieces Thai chilies or 3 pieces finger chilies (siling pansigang)
- Heat a cooking pot and pour-in the water. Bring to a boil.
- Put-in the onions and tomatoes and cook until tender.
- Put-in the tuna jaw and simmer for 15 minutes
- Add the sinigang mix, chilies, and fish sauce then simmer for another 3 minutes.
- Put-in the okra and string beans and cook for 3 minutes.
- Add the eggplant and give additional 5 minutes to cook.
- Mix-in the water spinach and simmer for a minute. Turn the heat off, cover the pot, and allow residual heat to completely cook the water spinach.
- Transfer to a serving bowl and serve hot.
- Share and enjoy!
Watch the cooking video: