This snapper soup recipe is a versatile one, and both simple and flavorful as well. In “A Filipino Kitchen,” chef Adam Tabura features opakapaka and shrimp in his dish but says pork, beef or chicken would work just as well.
The stock calls for lemongrass, kaffir lime leaves and tamarind; alongside the addition of Hawaiian chili peppers to the pot, the end result is a spicy and tangy soup.
SNAPPER SINIGANG WITH TAMARIND
By Adam Tabura
- 1 whole (5- to 6-pound) opakapaka (snapper), cut into large chunks, bones removed and reserved
- 8 to 10 whole shrimp, 21/25 size, deveined with head and shell intact
- 6 to 7 cherry tomatoes, halved
- 6 to 7 stalks baby leeks or green onion bottoms, left whole
- 3 stalks baby bok choy, chopped
- 2 to 3 Hawaiian chili peppers, crushed
- 2 cups bias-cut white radish
- 5 to 6 teaspoons patis (fish sauce, found in supermarket Asian food aisles)
>> Stock:
- Bones from fish
- 8 cups water
- 2 to 3 kaffir lime leaves, crushed (found at Asian or farmers markets)
- 1 stalk lemongrass, crushed
- 2 tablespoons crushed and chopped ginger
- 1 head garlic, cleaned, crushed and chopped
- 1 cup julienned sweet onion
- 1/2 tablespoon cracked black pepper
- 1 tablespoon fresh tamarind or tamarind paste, or to taste (found in supermarket Asian food aisles or Asian markets)
- Salt and pepper, to taste
To make stock: Rinse fish bones and place in large saucepan with the rest of the stock ingredients, except salt and pepper. Bring to boil on high, then reduce heat to low and cook, skimming frequently, for 20 minutes.
Remove from heat and let stand 10 minutes to allow sediment to settle. Double strain stock through fine-mesh sieve, discarding solids. If stock is still clear, pass stock through cheesecloth. Return to a clean pan, season with salt and pepper and bring to a simmer.
Blanch fish in stock, followed by shrimp. Set aside. Add to pot tomatoes, leeks, bok choy, peppers and radish and simmer 5 minutes.
Place 1 teaspoon fish sauce in each serving bowl. Divide fish and shrimp among the bowls and top with stock. Serve immediately.
Alternatively, blanch everything beforehand, then reheat stock just before serving. Serves 5 to 6.
Nutritional information unavailable.
