A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish.  Put some salt.  In a casserole put your cooking oil and start sautéing your onion and tomatoes.  Add afterwards the miso.  Pour the water and cover.  As soon as it boils add the sampaloc and let it cook for about ten minutes.  As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork.  Strain and put the juice back in the casserole.  Add the bangus and mustasa leaves.  Cook for another five minutes.  Cut off the fire and add your siling haba. The heat of the sinigang will cook it.

Related posts:

1. Tuna Sinigang
2. Sinigang na Bangus sa Bayabas
3. Sinigang na Bangus

A soup dish easy to make but will definitely create wonders. You just need to find the freshest ingredients for this recipe!

Ingredients:

half a kilo of tuna (you can use the head part if you want)

half a cup of kamias (you can replace this with tamarind or sampaloc)

2 tomatoes quartered

1 onion quartered

2 siling haba or chili fingers

about half a cup of mustasa leaves

one liter of water

salt

Procedure:

When you buy your tuna head you can ask the fish vendor to cut it for you.  Clean them with fresh running water put some salt.  In a casserole pour the water and add the kamias, onion and tomatoes. Cover and let this boil for about thirty minutes.  As soon as the kamias are cooked you can get them and put them in a bowl.  Add some water juice from your casserole and press it using your fork. Filter this and put all the gathered juice in the boiling casserole.  Add your tuna fish and cover.  Lower the fire and let this simmer for another ten minutes.  Put some salt to taste.  Put the mustasa leaves and siling haba.  Cover and cut the fire.

Related posts:

1. Sinigang na Bangus
2. Sinigang sa miso
3. Sinigang na Bangus sa Bayabas