Sinigang Big Head Carp (Carp Fish in Tamarind Broth)
This was my first culinary encounter with this asian variety of carp and I must admit it was a very pleasant experience. I found the fish very meaty and tasty, and with its firm texture, I am sure it will be as remarkable in fried, teriyaki, and sweet and sour dishes. And at a friendly price of $1.99 a pound versus $4.00 and up for salmon or halibut steaks, this ‘big-headed” fish is turning out to be my hands down favorite!
Makes 4 Servings
Ingredients
2 big headfish steaks (around 3 to 4 ozs ea), cut into serving portions, around 2 to 3 pieces per fish]
2 plum (roma) tomatoes, finely chopped
1 tbsp fresh garlic, minced
1 onion, sliced
1 pkg powdered tamarind base
1 cup daikon (japanese radish), cut to serving slices
2 bunches mustard leaves, ends trimmed and leaves separated
5 cups water
2-3 tbsps vegetable oil
salt and pepper to taste
finger chili, if desired
Procedure
In a wide casserole, heat oil. Saute garlic and onions until tender and aromatic. Add in tomatoes, stirring until softened.
Add in fish. Saute until fish changes color, around 3 to 4 minutes.
Pour in water. Allow to a gentle boil. Add in radish and allow to cook for around 1 to 2 minutes. Add green chili, if desired.
Lower heat and simmer until fish is tender and flakes easily, around 10 to 15 minutes.
Mix in tamarind base, stirring to combine and dissolve.
Add in mustard leaves. Simmer for an additional 1 to 2 minutes.
Season with salt and pepper to taste. Serve hot.
Soup and Salad Recipes in The CookMobile Archive:
Sinigang na Manok (Stewing Chicken in Tamarind Broth)
More Good Food!
