Nilagang Isda (Braised Fish) In a casserole, boil the water together with ginger, onion and tomatoes for 3 to 5 minutes. Add the potato and banana plantain.
Cooking Sinigang na Isda sa Sampalok Mix Sauté the garlic, onion, ginger, and tomatoes for 5 minutes. Stir in the fish sauce and water. Boil the water and cut the eggplant, okra, and string beans. Stir the eggplant, okra, and string beans into the water. Simmer the soup for 5 to 10 minutes over medium heat. Stir in the tamarind soup base and fish.
Scallions (also known as green onions or “dahon ng sibuyas”) make Tinolang Isda look prettier and make it taste oniony, in a good way. Aside from the vegetables, fish, and tomato, fish sauce and fish bouillon played a huge role to complete the overall dish as far as flavor is concerned. It makes the broth tasty and more flavorful.
Serve the sinigang na isda sa kamias. Stir the soup and divide it among 4 serving bowls. Set out steamed white rice to serve alongside the soup. Refrigerate leftover soup in an airtight container for up to 3 to 5 days. Keep in mind that the flavor will intensify the longer it's stored. Sauté the garlic, onion, ginger, and tomatoes for 5 minutes.