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Fish Head Sinigang

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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Heat up oil in a pan. Brown the fish head and tail, 3-5 minutes each side.
  2. 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.
  3. 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.