I have already Sinigang na Hipon recipe on my other blog. Now, I want to share the “Red” Sinigang. Red because the soup is quite reddish compared to traditional sinigang.
You will need:
1 medium-sized bangus (milkfish), scaled and sliced into 4 pieces
2 medium-sized tomatoes, sliced
1 thumb-sized ginger, thinly sliced
1 medium-sized onion
3 pieces green chili (siling pansigang)
1 bunch of pechay
1 pouch Tamarind soup (I used Mama Sita’s Tamarind Soup-base)
2 tbsp. tomato paste, this will make the soup reddish Salt or patis
Here’s how to do it:
In a pot, mix tomatoes, onions and ginder with 4 cups of water and bring to boil. Add bangus and let it simmer until fish is cooked. Add pechay and and green chili. simmer for another minute before adding the tamarind soup or soup base mix and salt or patis. Adjust the amount of tamarind and patis according to your preference. Serve hot.
You may also do your own tamarind soup. Check it HERE.
You must add the tamarind soup last or until the pechay and chili is cooked or else, will remain stiff and crispy.
In the photo, instead of adding the pechay to the pot, I blanched it and spread it on walls and bottom of the serving bowl for presentation.