Ask me what dish reminds me of my childhood and Sinigang is in my top 3. For those of you out there who don’t know what Sinigang is, it’s a Filipino sour soup, usually made with either seafood or pork, tons of vegetables and the souring agent is commonly tamarind or guava. Although I do love me some pork I am a seafood sinigang lover all the way and I like mine really sour. How do you like yours? Btw if you are all wondering why I am talking about shrimp sinigang but made fish, I’m not sure if my son can have shrimp yet so I made a fish version I knew he could eat. Pls feel free to sub out whatever veggies you like in the soup. For leafy greens I like kang kong (water spinach) but I couldn’t find any at the market so I used baby kale because I had it in my fridge. I also like long beans in this but my store was out. Pls see recipe below: -1.5lb whole fish scaled and gutted (whatever is fresh at the market) -8C cold water -2 medium shallots or 1 small onions -1c cherry tomatoes halved -1 ea Japanese eggplant -1 ea red Thai chili -1/3C daikon cut in 1/2 moons -10ea okra cut in half on a bias -2Tbs tamarind paste or more to taste -2 Tbs fish sauce or more to taste -1Tbs mamasita tamarind sinigang mix more t.t. -2Tbs canola oil -salt to taste -Big hand of leafy greens •Butcher the fish, removing the fillets. •Make a stock with the fish head and bones by pouring cold water over them, bring it up to a boil and then simmer for 1 hour. Make sure to skim the stock. •Heat up oil, sauté the shallots or onions for 2-3 minutes •Add in you tomatoes and Thai chili, sauté for 3-4 minutes •Add in your fish stock •Bring up to a boil then season with tamarind paste, fish sauce and mamasita mix of using •add in your veggies, I start with the ones that will take the longest to cook like the daikon and eggplant. Then add in your okra •when veggies are cooked turn off the heat and add the fish. The residual heat will cook the fish thru without getting over cooked •add in your leafy greens this will also cook from residual heat •adjust your seasoning then serve the soup with rice