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Milkfish in Sour Broth [Sinigang Fish]

Milkfish in Sour Broth [Sinigang Fish]

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.

Convenience of -3°C Prime Fresh
Freshness Retention, Nutrient Retention, Easy to Cut
Milkfish in Sour Broth [Sinigang Fish] main image

* This recipe requires Prime Fresh.

Cooking Time30 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.

Prime Fresh

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.