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
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
In a wide casserole, heat oil. Saute garlic and onions until tender and aromatic. Add in tomatoes, stirring until softened.
Stir in fish. Saute until fish changes color, around 3 to 4 minutes. Add in radish.
Pour in water. Allow gentle boil. Add green chili, if desired.
Lower heat and simmer until fish is tender and flakes easily, around 8-15 minutes.
Mix in tamarind base, stirring to combine and dissolve.
Add in mustard leaves. Simmer for an additional 2 to 3 minutes.
Season with salt and pepper to taste. Serve hot.
TIPS:
1) Other types of fish such as salmon bellies and halibut collars can also be used in place of the carp.
Soup and Salad Recipes in The CookMobile Archive:
Sinigang na Manok (Stewing Chicken in Tamarind Broth)
