I don’t know about you but I swear the summer has been flying by. It was just the 4th of July. I had to rush to make this month’s theme for the Kulinarya Cooking Club. July’s theme is sinigang. Sinigang to me is a perfect soup for all seasons. The warmth of the broth during the winter and fall. The tartness from the lemons and tamarind is so refreshing during the spring and summer. I normally make the beef version but I wanted to try something different. I normally don’t get a chance to cook fish at home due to The Daughter but I found some great cuts of halibut. I found the halibut was good but if you ate it for a couple of days (I really have to stop cooking for 10 people), the fish got a little dry during the re-heat process. This time I made the broth from scratch instead of the mix. I actually had some tamarind squirreled away in my pantry. It came out pretty good knowing I forgot to season the fish.
1/4 Cup of Dried Tamarind (Fresh would be better)
Juice from 2 Limes (lemons or calamansi would work too)
2 Halibut Steaks (about 3 lbs)
3 Cups of Sliced Bok Choy
5 Cups of Fresh Spinach Sliced
3 Diced Tomatoes
Salt and Pepper to Taste
- Take a large stock pot and fill it with water. Add the tamarind, limes, and tomatoes. Bring to a boil.
- Season the halibut to your taste. This is a must do. Mine came out a little bland while the veggies and broth tasted good.
- When the stock comes to a boil, add the halibut into the broth and cook for about 5 minutes.
- Add the spinach and bok choy. Cook for another 5-10 minutes until the halibut starts to break apart.
- Serve (with rice preferable if I could have some )
Please stop by the other member’s page to see how they tackled this challenge.