Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod
Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It’s perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.
Instructions
- 1
Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2–3 minutes.
- 2
Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2–3 minutes.
- 3
Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2–3 minutes.
- 4
Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
- 5
Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (16)
- •2 tablespoons canola oil
- •1 ½ tablespoons garlic, minced
- •1 fresh ginger, peeled and thinly sliced
- •1 shallot, thinly sliced
- •½ cup cherry tomato
- •1 lb mussels, scubbed and debearded
- •2 serrano peppers
- •3 long red peppers
- •½ cup chinese long beans, cut into 2 in (5 cm) pieces
- •2 cups vegetable broth
- •2 tablespoons tamarind paste
- •1 tablespoon fish sauce, plus more to taste
- •2 cups baby spinach
- •1 radish, thinly sliced
- •1 scallion, thinly sliced
- •jasmine rice, cooked