Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It’s perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.

Quick Info

⏱️ 40 min • 🍽️ 1 servings • ⭐ 100%

Nutrition

1264 cal • 52g protein • 116g carbs • 49g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [Lunch] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 2 tablespoons canola oil
• 1½ teaspoons minced garlic
• 1 1-inch piece of fresh ginger, peeled and thinly sliced
• 1 shallot, thinly sliced
• ½ cup cherry tomatoes
• 1 pound mussels, scrubbed and debearded
• 2 serrano peppers
• 3 long red peppers
• ½ cup Chinese long beans, cut into 2-inch pieces
• 2 cups fish or vegetable stock
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce, plus more to taste.
• 2 cups water spinach or baby spinach
• 1 radish, thinly sliced
• 1 scallion, thinly sliced
• Cooked jasmine rice

Instructions Preview

1. Heat the canola oil in a large pan with a …
2. Add the cherry tomatoes. Sauté until the t…
3. Add the mussels, serrano peppers, long red…

…and 3 more steps

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Recipe by: Tara Monsod • From: Tasty