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Filipino Seafood Sinigang

Serves 4-5


  • 8½ cups water (enough water to submerge all ingredients)
  • 2½ medium white onion, diced into medium pieces
  • 3 medium size tomatoes, diced into large pieces
  • ¼ cup ginger
  • 1 stalk lemon grass
  • 4 cloves garlic
  • 2 red eye chili, sliced thin
  • 1 medium daikon, sliced thin
  • 8 pcs. Okra, whole
  • 2 medium eggplants, cut in half and sliced
  • ½ kg (approx. 2 cups) mackerel, sliced into steak size
  • ¼ kg (approx. 1 cup) large prawns
  • 1 teaspoon fish sauce
  • salt & white pepper to taste
  • 4 cups string green beans, cut into 2” length
  • 8 cups river spinach, or regular spinach


  1. Place water into a big pot and bring the water to boil. Add onions, tomatoes, ginger, garlic and lemon grass and simmer for about 15minutes until the tomatoes starts to break down.
  2. Using a fork, squash the tomatoes and onions against the side of the pot. Remove the lemon grass.
  3. Add chili, daikon, okra, eggplant and simmer for another 10 minutes.
  4. Add the mackerel fish and prawns and season with fish sauce and salt & pepper.
  5. Just before fish is almost cooked, add the string beans and river spinach leaves and cook for about a minute, then turn off the heat and put a lid on the pot. Allow to sit for 10 minutes to continue cooking without heat.
  6. Eat it like a soup dish or ideally served with white rice.

Bio: Manuel Carganilla II

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