You could call it a pimped out tom yum to make it sound more familiar. They probably have similar origins. They are both clear tamarind based broths, but tom yum is finished with lemon grass in the end.
Sinigang is probably the second national dish of the Philippines right next to adobo. It is sour, often spicy, and served with your choice of meat or seafood, plus the standard vegetables daikon (labanos), string beans (substitute for sitaw), and spinach (in place of kangkong).
Either way it’s another easy pleaser and a favorite of those who love thin, flavorful soups. (Recipe follows)
We chose a nice chunk of salmon steak because it cooks quickly and has a great flavor for the soup.
We start by sauteing ginger, onions and tomatoes until they are soft.
We add water and the sinigang mix (give me a break, there’s no green tamarind around here!).
You may find this in a well-stocked Asian grocery store.
The broth will be thin and slightly orange, and peppers will provide optional heat.
Add the daikon, which takes the longest to cook,
followed by the string beans.
Add the fish at the same time as the spinach, both of which cook within seven minutes.
Serve hot with a side of rice.
1 1-inch thick salmon steak
1 medium sized piece of ginger, about the size of 2 thumbs, cut into rounds
1 onion, coarsely chopped
1 ripe tomato, coarsely chopped
2 serrano peppers or one large Korean pepper
2 medium daikon, cut into half-inch rounds
1 small bunch string beans
1 bunch organic spinach
6 cups water
1 40g pouch Knorr sinigang mix
1 teaspoon fish sauce, to taste
Saute ginger until brown, followed by the fish sauce, onions and tomatoes until soft. Add 6 cups water and sinigang mix. Simmer with daikon and peppers on low heat until cooked, about 15 minutes. Add string beans and simmer for ten minutes, then add fish and spinach and cook for another 5-7 minutes. Serve hot with rice. Yum! (Serves 2-3)