Thursday, 3 September 2015

Sinampalukang Kingfish

Sinampalukan is almost similar to Sinigang.  One obvious similarity is that both are sour soups.  Other ingredients added, like the spices and seasoning, are also almost the same, like garlic, onions, ginger, tomatoes, salt and/or patis (fish sauce).  Tamarind, like the tamarind leaves and fruits are used as souring agent for Sinampalukan which is also sometimes used in some type of Sinigang.  Some would say that one difference is the method of cooking where sauteing is used in Sinampalukan while it is not employed in Sinigang.  

Whatever is the difference in the two I'm sure there's a reason and logic in the naming of this dishes.  Both are delicious sour soup, and I will happily devour both. 

For my version, I used kingfish although we have tilapia, hamour, lapu-lapu, and salmon in the freezer. I wish we had bangus (milkfish) I prefer it for soup dishes.  But there were no milkfish available in most supermarkets in Doha for the past two months now. Marinated and smoked frozen milkfish are the only ones available at most supermarkets. I'm not sure if they just get out of stock every time we do our grocery or something else.  

Anywho, kingfish it is. It's also the favorite fish of Lazie, our persion cat.  I have no tamarind leaves, there's none available anywhere in Qatar so I did not add it. Do add tamarind leaves  if you can find one as it is supposedly the most important ingredient of sinampalukan dishes and of course for added flavor too.  

Oh by the way, I used the kangkong (water spinach) I harvested from our vegetable potted garden :-)


Ingredients :

Kingfish (or any fish you like) - 4slices or 500g
Malunggay Leaves - 1cup or as desired
Kangkong leaves (water spinach)
Siling Haba
Garlic, diced - 3cloves
Onion, diced - 1 small
Ginger, diced - 1/2"
Tomato, diced - 1 small
Tamarind Bouillon - 1 pc
Water - 4 cups
Patis (Fish Sauce) - 3 tbsp or to taste
Low Sodium Salt to taste
Black Pepper
Vegetable Oil

Cooking Procedure :

1.  Heat oil in a pan, over medium heat. Saute garlic until it is aromatic then add onion, ginger, and tomatoes. Stir until aromatic and the tomatoes soften
2. Throw in the fish slices, and sprinkle black pepper on them. Fry each side of the fish for a minute for each side
3. Pour in the water, patis, and the tamarind bouillon. Bring to a boil and let it continue to simmer under low fire for at least 5 minutes.  
4. Throw in the vegetables and continue cooking until they are softened but not overcooked. Add low sodium salt as needed to adjust taste

Serve with rice and enjoy

© myFresha-licious (03September2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment