Seafood Sinigang

This version of Seafood Sinigang is simple, but delicious. It is composed of fish steak and shrimp. I also had vegetables such as okra, sitaw (snake beans), and dahon ng mustasa (mustard leaves). It is the perfect dish to serve on a rainy day.

I think that the combination of fish and shrimp was successful because the flavors complement each other. I also liked how the sour taste of the broth blended with everything in it. This is the reason why I always use Knorr Sinigang na May Miso recipe Mix when I make seafood sinigang.

Have you tried using rice wash (hugas bigas) when cooking sinigang? This is one ingredient that I want to share with you. It made the consistency of the soup a little bit thicker and it provided a mild sweet taste. I think that it made a difference.

Let’s talk about the variety of fish that you can use for this dish. You can utilize almost any fish variety, but I prefer the ones with more meat. This is the reason why I had mahi-mahi steak for this recipe. I also had this using other fish varieties such as tambakol, maya-maya, tanigue, and lapu-lapu — all turned out well.

I suggest using medium to large shrimp for this dish. Prawn is also a better alternative (tiger prawns are the best). You might have seen or had this similar dish with other types of seafood. I recommend having this only with fish and shrimp. However, you are always welcome to add other seafood as preferred.