Sinigang na Hipon o Bangus (Filipino Tamarind Sour Broth with Prawns, Radish & Kangkung) – Authentic Philippines Recipe

Ingredients for Sinigang na Hipon o Bangus (Filipino Tamarind Sour Broth with Prawns, Radish & Kangkung) (4 Servings)

• 1.25 lbs (or 2.5 cups) plump tiger prawns (or white fish), prepped into bite-sized pieces
• 1.5 cups sliced daikon radish, washed and trimmed
• 1 cup eggplant
• 1 medium onion and 3 cloves garlic, finely minced with tangy tamarind broth
• 1.5 tbsp traditional Philippines seasoning (ripe plum tomatoes, red onion, green finger chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and tangy tamarind broth for 3–4 minutes until fragrant.
2. Stir in ripe plum tomatoes, red onion, green finger chili and toast for 45 seconds to release the essential oils of Philippines's kitchen.
3. Add plump tiger prawns (or white fish) and sliced daikon radish, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in eggplant, adjust seasoning, and ladle steaming hot into deep bowls.