Sinigang na Sapsap sa Kamias

Sinigang na Sapsap sa Kamias Recipe. Sapsap is one of the more common fish in Metro Manila and they are usually cheap. When fresh I usually cooked it sinigang style and use kamias as the souring fruit when in season. The fish should be cleaned and washed thoroughly to rid off the distinct after taste and fishiness of the fish.

I usually add some slivers of ginger to help rid of that fishiness. Sapsap cook quickly so it should be added on top of the vegetables. The fish usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here's how I cooked my Sinigang na Sapsap sa Kamias.

Ingredients:

1/2 kilo medium to large size sapsap

1/2 thumb size ginger, sliced

1 medium size onion, quartered

2 medium size tomato, quartered

1 bundle kamote tops, trimed

1 small bundle spring onion cut into 2” length

2-3 pieces siling haba, green long chili salt

Cooking procedure:

 

Remove gills and innards of the fish, wash thoroughly and drain, keep aside. In a pot bring to a boil 4 to 6 cups of water, add in ginger, onion, tomato and kamias simmer for 3 to 5 minutes. Add the vegetables, siling haba and on top the fish continue to simmer for 2 to 3 minutes.Season with salt to taste Add in leeks and cook for another 2 to 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 Sugpo sa Buko 
Sinigang na Sugpo at Alimasag 
Sinigang na Malasugi sa Kamatis 
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