Fish Soup with Tomato and Onion (Sinigang na Isda style)

Procedure

1. 1
   Heat 10mL of cooking oil in a large pot and sauté the sliced onions, ginger, and quartered tomatoes over medium heat.
2. 2
   Use a spatula to lightly mash the tomatoes as they cook to release their natural juices and color into the oil.
3. 3
   Pour 800mL of water into the pot and bring it to a rolling boil.
4. 4
   Add the sliced radish to the pot and simmer for 3 to 4 minutes until they begin to turn translucent.
5. 5
   Sprinkle 20g of Menu Tamarind Powder Mix 800G nto the boiling water and stir until the powder is fully dissolved and the broth reaches a vibrant tartness.
6. 6
   Carefully slide the fish steaks into the boiling broth along with the green finger chilies.
7. 7
   Lower the heat to a gentle simmer and cook the fish for 5 to 7 minutes; avoid over-stirring to keep the fish meat intact.
8. 8
   Taste the broth and add a splash of fish sauce (patis) to balance the sourness of the Menu Tamarind Powder Mix 800G
9. 9
   Add the mustard greens or bok choy to the pot and push them down into the hot liquid.
10. 10
    Turn off the heat immediately and cover the pot for 1 minute to allow the greens to wilt in the residual heat.
11. 11
    Serve hot in deep bowls, ensuring each serving has a piece of fish and plenty of the clear, tangy broth.