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Ingredients

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Prepare the Singang Broth Base

Poach the Fish Carefully

  • Red Snapper, cut into serving pieces 1.0 kg
  • Mustard leaves 250.0 g
  • Salt, as needed
  • Black Pepper, as needed
  • Calamansi Juice 20.0 g

A refined take on sinigang na isda featuring red snapper simmered gently in a tamarind broth enriched with miso. Bright sourness leads the flavor, supported by subtle umami and fresh greens for a clean, comforting Filipino soup.

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Preparation

  1. Prepare the Singang Broth Base

    • In a pot, bring water to a gentle simmer.
    • Add ginger, garlic, and onions.
    • Simmer for 5 to 7 minutes until aromatic and lightly sweet.
    • Stir Knorr Sinigang into the simmering broth.
    • Simmer for 2 to 3 minutes.
    • Taste and adjust sourness so it is clean and refreshing, not sharp.
    • Lower the heat. Dissolve miso in a ladleful of hot broth.
    • Gently return the mixture to the pot. Stir lightly to combine.
    • Add radish and green chilies to the broth.
    • Simmer for 3 to 4 minutes until the radish is just tender.
  2. Poach the Fish Carefully

    • Gently add the fish to the pot.
    • Simmer without boiling for 5 to 7 minutes until just cooked.
    • Do not stir. Gently shake the pot if needed.
    • Add mustard leaves to the pot.
    • Cook for 30 to 60 seconds until just wilted.
    • Season with salt and pepper to taste.
    • Turn off the heat.
    • Finish with calamansi juice for fresh acidity.
    • Serve hot in bowls.
    • Pair with steamed rice on the side.
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