SINIGANG NA ISDA With Pechay | How to cook sinigang na isda | Malaga na isda
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Sinigang na Isda na Malaga with Pechay** is a Filipino sour soup dish made with *Malaga fish* (also known as *slipper lobster* or *squid* in some regions), and *pechay* (bok choy or Chinese cabbage). The soup is a tangy, savory delight, perfect for comforting meals. Here's a simple recipe to make it:
Ingredients:
1 lb *Malaga fish* (or another fish like bangus or tilapia)
1 medium onion, sliced
2-3 medium tomatoes, quartered
1-2 long green chili peppers (optional, for heat)
1 tbsp fish sauce
6 cups water
1-2 tbsp *sinigang mix* (tamarind mix) or fresh tamarind for the sourness
1 cup *pechay* (bok choy or Chinese cabbage), washed and chopped
2-3 pieces of *labanos* (radish), sliced thin
1 small eggplant, sliced
1 tbsp salt (adjust to taste)
1 tbsp pepper (optional)
Instructions:
1. **Prepare the Broth**: In a large pot, bring the water to a boil. Add the onion, tomatoes, and green chili. Let them boil for about 5-7 minutes, until the tomatoes soften.
2. **Add Fish**: Add the Malaga fish into the pot. Let it cook for about 5-7 minutes, or until the fish is tender. If you’re using fish stock or other seasonings, you can add them here.
3. **Add Vegetables**: Add the labanos (radish) and eggplant. Continue cooking for another 5-7 minutes until the vegetables are tender.
4. **Season the Soup**: Add the sinigang mix or fresh tamarind, fish sauce, salt, and pepper. Adjust the sourness and saltiness according to your taste.
5. **Final Touch**: Add the chopped pechay (bok choy) into the pot and cook for 2 more minutes until the greens are tender but still vibrant.
6. **Serve**: Taste the broth and adjust seasoning if needed. Serve hot with steamed rice.
Enjoy your **Sinigang na Isda na Malaga with Pechay**! The richness of the fish and the sourness of the broth, paired with the freshness of the vegetables, makes this dish a Filipino favorite.
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