Lunch

Sinigang-Style Braised Fish with Tamarind, Radish & Okra

Name: Sinigang-Style Braised Fish with Tamarind, Radish & Okra
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: Two 6 oz grouper or snapper fillets, skin-on; 4 oz tamarind paste; 2 cups light pork or vegetable stock; 4 tbsp neutral oil, divided; 1 medium onion, quartered; 8 cloves garlic, smashed; 2 tbsp fresh ginger, thinly sliced; 2 bird's eye chilies (or 1 scotch bonnet), halved lengthwise; 8 radishes, halved; 6 okra pods, trimmed; 2 cups gai lan or spinach; 1½ tsp fish sauce; 1 tsp coriander seed, toasted and ground; Kosher salt and white pepper

A lighter, refined take on the Filipino sinigang: grouper or snapper braised gently in a tamarind-ginger broth with pork stock undertones, finished with charred radish and okra. The result is deeply flavored but clean—perfect for autumn.

637cal 40gprotein 54gcarbs 31gfat 12min prep 28min cook 2serves

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