There’s a special kind of comfort that a good old bowl of Sinigang brings. Just a spoonful of the tamarind-infused broth brings forth a warm fuzzy feeling that’s hard to forget once you’ve set your palate on it. Characterized by that kick of “asim” that progresses after every sip, take your hearty broth to the next level with Kapeng Mainit’s Chef Bryan Francisco and his ode to the time-tested fave. The Sinigang na Tuna Belly serves 3 to 4 people.
Preparation time: 15 minutes | Cooking time: 25 minutes
1 kilogram tuna belly
1 tablespoon cooking oil
1 medium onion, diced
4 medium tomatoes, diced
4 whole peppercorns
1 tablespoon rock salt
40 grams tamarind mix
4-6 cups water
½ kilogram pechay
½ kilogram bokchoy (Chinese cabbage)
1 teaspoon fish sauce (patis)
- Rinse and descale tuna belly. Set aside.
- Using a heavy pot on medium heat, sauté onions, tomatoes, whole peppercorns, and salt until the onions become a translucent color. Do this for about 3-4 minutes.
- Add tamarind mix and water. The water must be enough to cover the fish. Bring stew to a soft boil and leave it on low heat for 15 minutes.
- Soak pechay and bokchoy in cold water for 2 minutes. After soaking, dry the vegetables on a clean cloth or paper towel.
- Cut pechay in half and leave the bokchoy as is. Bring pot to a soft boil for 15 minutes.
- Add vegetables 5 minutes prior to serving to keep the vegetables crisp and crunchy.