Sinigang my all time favorite when it comes to Filipino food, I have always loved this dish a little salty and deliciously sour. You can make this dish with pork, beef, chicken, fish and shrimps. My favorite is with salmon and shrimps, and I never make it with any of the other meats, it has to be salmon and shrimps.
Many people use ready made Sinigang mix, but it is so easy to make this from scratch.
Since I have always known sinigang I have no other name for it, I tried to ask someone if she knew if Sinigang had an english translation, but no she did not either. Then there was only one thing to do, I googled. I found out that there is a Malay recipe that is similar and it is called Singgang a sweet and sour soup with tamarind also, but with few other different spices.
500 g large shrimps
500 g salmon filets
3 cloves garlic
1 tbsp minced ginger
1 liter water
100 g Tamarind paste
1-2 lemon, juice, I used two
2 tbsp fish sauce
2 tomatoes, diced
10 red radishes, halved
250 g Green beans, cut
1 bunch water spinach/morning-glory
Chilis if you want heat in this soup.
I made with out because this is what I am used to, hot sinigang is a bit strange I think.
In a pot sauté the onions, garlic, and ginger with 1 tbsp cooking oil until onions are translucent.
Add water, tomatoes, radish, tamarind, lemon juice of one lemon, fish sauce, salt and pepper. Bring the liquid to a boil, add the green beans and then turn down the heat to medium low.
Add salmon, shrimps and let them simmer in the pot for about 5 minutes before you add the morning glory. Cover the pot and turn the pot don to low. simmer for a few more minutes.
Adjust seasoning to taste, my sinigang turned out a little sweet because of the shrimps so I added juice of one more lemon.
Serve the dish with rice.