Sinigang na Malasugi sa Kamatis

Sinigang na Malasugi sa Kamatis. Blue marlins are also great as fish soup dish. They are tasty and with fats oozing from the fish skin they make good sinigang. I wanted to have a minimal sourness for my sinigang na malasugi so I just used tomatoes instead of the usual tamarind, with slivers of ginger for that extra zing and a lot of leeks. As an alternative spring onions may also be used. This is similar to the tinowa dish from the Visayas but minus the lemongrass. The flavor is kept simple with the use of little salt to taste, thereby the only flavor that is there is of the blue marlin which is enhanced by the minimal use of the other ingredients.

Ingredients:

 

1 kilo malasugi slices

1 thumb size ginger, sliced

1 medium size onion, quartered

3 medium size tomato, quartered

1 bundle kamote tops, trimed, optional

1 bundle leeks cut into 2” length

2-3 pieces siling haba, green long chili salt

Cooking procedure:

Wash malasugi pieces keep aside. In a pot bring to a boil 8-10 c. of water, add in ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue to simmer for 3-5 minutes. Season with salt to taste Add in leeks and siling haba, cook for another 2-3 minutes or until fish are just cooked. Serve hot

See other Fish and Seafood Sinigang recipes; 

Sinigang na Bilong Bilong sa Kamote 
Sinigang na Tanguige Steak sa Kamias 
Red Sinigang na Maya-maya sa Miso 
Sinigang na Barramundi 
Sinigang na Alimango, Crab Sinigang 
Sinigang na Samaral 
Sinigang na Panga ng Bariles Sa Miso 
Sinigang na Bangus sa Strawberry 
Sinigang na Bangus at Hipon sa Sampalok 
Sinigang na Sapsap sa Kamias 
Sinigang na Sugpo sa Buko 
Sinigang na Sugpo at Alimasag 
Sinigang na Isda sa Miso (Ulo ng Talakitok) 
Sinigang na Ulo ng Salmon 
Sinigang na Bangus sa Santol 
Sinigang na Isda (Ulo ng Lapu Lapu) 
Sinigang na Bangus sa Bayabas