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Milkfish in Sour Broth [Sinigang Fish]

Name: Milkfish in Sour Broth [Sinigang Fish]
Total time: 30 min
Yield: 2 servings
Ingredients: 1.8 litre water; 1 no tomato (wedged); 1 no yellow onion (wedged); 1 kg milkfish; 40 g tamarind soup mix; 2 nos green chilli; 12 stalks long bean; 6 pcs okra; 1 bunch kangkong

A flavorful soup infused with tamarind and filled with milkfish and vegetables.
The milkfish stays fresh and easy to cut when stored in Prime Fresh.

Refrigerator

Freshness Retention, Nutrient Retention, Easy to Cut

Milkfish in Sour Broth [Sinigang Fish] main image

* This recipe requires Prime Fresh.

30 minutesDifficulty:Easy

Ingredients

Servings:2

1.8 litrewater
1 notomato (wedged)
1 noyellow onion (wedged)
1 kgmilkfish
40 gtamarind soup mix
2 nosgreen chilli
12 stalkslong bean
6 pcsokra
1 bunchkangkong

Steps

STEP 1

Take fish out from Prime Fresh, clean and cut the fish into 2cm thickness. Put aside.

STEP 2

Heat a cooking pot and pour in water.

STEP 3

Add tomato & onion, let it boil & add milkfish.

STEP 4

Then, pour in tamarind soup mix and cook for 2 minutes.

STEP 5

Next, add green chilli, long bean & okra. Cook for 5 minutes.

STEP 6

Lastly, add kangkong leaf and let it boil until kangkong is soft.

Cooking Tips Using -3°C Soft Freezing

Prime Fresh soft freezes milkfish at approx. -3°C to keep it fresh up to 7 days* by preventing oxidation and the growth of bacteria. Soft-frozen milkfish is only moderately frozen to cut and prepare better than when chilled.

Freshness Retention

Prime Fresh keeps meat and fish fresh and flavorful for up to 7days*.

Nutrient Retention

Prime Fresh seals in the nutrients by not completely freezing the food.

Easy to Cut

You can easily cut soft frozen meat and fish withoutdefrosting.

*Data prepared by Panasonic. The effect differs depending on operating conditions, and the type, condition and amount of food stored.