I recently bought a semi-ridiculous amount of tamarind paste online, and then realized that the only recipe I have that uses tamarind is pad thai. While I love that recipe, I also wanted to expand my horizons a bit. I looked around a bit and found this recipe, which did not disappoint! Sinigang is a Filipino soup/stew that is characterized by the tart/savory flavor of tamarind. Perfect fit! The flavors all really mixed well together, and what started as, "Hmm, I hope this is edible when I'm done." ended up as, "How much of this can I eat before I feel bad about myself?" I hope you enjoy it as much as I do.
- ½ pound white fish
- 3 medium bok choy
- 1½ Tablespoons vegetable oil
- 2 plum tomatoes
- 3-4 cloves garlic, coarsely chopped
- 1 4-5inch ginger root, coarsely chopped
- 3 scallion stalks, diced
- 2 dried mushrooms
- 2 Tablespoons tamarind paste/concentrate, to taste
- Sea salt to taste
- Soy sauce to taste
- Wash bok choy very well. Separate stems and leaves. Chop both stems and leaves coarsely, but keep separated.
- Briefly sauté garlic, ginger and bok choy stems in oil.
- Add about 4 cups of water and dried mushrooms. Bring to a boil.
- Reduce heat. Add fish, tomatoes and bok choy leaves. Simmer 5 minutes.
- Remove from heat. Add half the scallions then soy sauce, salt and tamarind concentrate to taste.
- Serve over steamed rice. Garnish with remaining scallions.
I used cod for the fish and served it over quinoa.