RSS Feed

Tuna Fillet Sinigang

INGREDIENTS:

1 piece tuna filet

1 bunch  pechay

1-inch piece ginger

1 small onion

1 calamansi

2 cups water

1 tablespoon panigang  [tamarind soup powder]

1 tablespoon patis

1 teaspoon hot sauce

PROCEDURE:

  1. Marinate tuna filet in calamansi juice for  a few minutes to lessen fishy odor
  2. Cut off pechay roots. Wash pechayleaves and stems. Boil in water until wilted.
  3. Remove boiled pechay leaves from pot. Put on a serving dish
  4. Peel and crush ginger. Put in water where pechay was boiled
  5. Peel and slice onion as for sauteing.
  6. Add sliced onion,panigang,patis and hot sauce to water with crushed ginger to make broth.
  7. Wash tuna filet and put into boiling broth. Cover.
  8. Turn tuna filet over. Cover.Boil again until thoroughly cooked.
  9. Serve with boiled pechay.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: