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 by commenting.