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Fish Head Sinigang


  • bass head
  • sm part of bass tail
  • 3 tbsp oil
  • 1 pack Mama Sita’s or Knorr sinigang mix (Asian stores)
  • 5-6 cups water
  • 1 med onion
  • 1 long chili pepper
  • salt and pepper
  • a few leaves of napa cabbage (or bokchoy)
  • 2 tomatoes, quartered


  • Heat up oil in a pan. Brown the fish head and tail, 3-5 minutes each side.
  • Add the water, sinigang mix, tomatoes*, onions, and chili pepper. Season with salt and pepper then stir everything around. Cover and bring to a boil and continue to boil until the fish pieces are cooked. 20 to 25 minutes or so, maybe less. Stir occasionally and add more water if necessary.
  • Once the fish pieces are cooked(flaky), add the napa cabbage leaves. Cover the pot and continue to cook for another 3 minutes. Turn the stove off and just let the remaining heat cook the napa cabbage leaves.