Barramundi Fish in Tamarind Broth (Sinigang na Isda)
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Barramundi Fish in Tamarind Broth (Sinigang nan Isda) might be a recipe you should try. One portion of this dish contains about 46g of protein, 6g of fat, and a total of 337 calories. This recipe serves 4. For $5.54 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of radishes, fish stock, fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. 147 people have made this recipe and would make it again. It works well as an expensive main course. It is brought to you by Kitchen Confidante. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an awesome spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Sinigang na baboy (pork and vegetables in tamarind broth), How to cook: Sinigang na baboy (pork and vegetables in tamarind broth), and Filipino Sinigang (Tamarind Soup).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
5 stalks baby bok choy
4 6-oz fillets of fish (I used Barramundi, but traditional milkfish or any firm white fish works beautifully)
1/4 cup fish sauce, plus extra to taste
7 cups water or fish stock (vegetable stock also works)
1 large onion, sliced
6 radishes, quartered
4 oz tamarind paste (can be found in your Asian foods section)
1 jalapeño or thai chili, sliced
3 tomatoes, quartered
Equipment:
pot
bowl
Cooking instruction summary:
In a large pot, mash and dissolve the tamarind paste in 1 cup of hot water. Add the onion, fish sauce and water (or fish/vegetable stock). Bring to a boil, then lower heat to a simmer, and stir periodically, mashing the tamarind paste as it cooks. Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes, or until the fish is opaque. As the fish cooks, add the bok choy towards the end, and adjust seasoning with more fish sauce if necessary. Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired. Serve with rice.
Step by step:
1. In a large pot, mash and dissolve the tamarind paste in 1 cup of hot water.
2. Add the onion, fish sauce and water (or fish/vegetable stock). Bring to a boil, then lower heat to a simmer, and stir periodically, mashing the tamarind paste as it cooks.
3. Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes, or until the fish is opaque. As the fish cooks, add the bok choy towards the end, and adjust seasoning with more fish sauce if necessary. Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired.
4. Serve with rice.
Nutrition Information:
covered percent of daily need
