Fish sinigang

Ingredients:

- Fish preferably Pompret Golden (pampano).
- 1 pack of tamarind soup mix or Guava sinigang mix.
- Ginger root
- Sea salt and Iodized salt.
- Tumeric powder, onion powder and garlic powder
- dill weed
- daikon root (rabanos)
- bokchoy (pechay)

Procedure:
Wash unfrozen or defrosted fish and boil them in water. Before the water actually boils, you can put in the sliced ginger root. Also put in the tamarind mix along with a dash of sea salt, iodized salt, tumeric, onion powder and garlic powder. Season to taste. Also add a pinch of dill weed and the peeled and sliced daikon root. Let it boil for 5-10 minutes and then add the chopped medium size bokchoy. Put the stalk first and let it continue to boil on medium heat for 5 minutes before adding the leafy parts of the bokchoy. Let it boil for another 5 minutes and you got yourself a sinigang pampano fish. Don't let it boil too long cause the fish might crumble into small pieces.


You can experiment with the vegetable you mix in. You can use green papaya, carrots and cabbages too.