fish sinigang


If I had to live off of one soup this Winter, this would be it.  Tender daikon (Japanese radish) coins, bright green beans, buttery onions, melty spinach, & poached white fish in a salty-sour broth over rice is really all I could ask for.  


I'm goin' for seconds.


Fish Sinigang


2 Fillets of firm, boneless whitefish
2 T olive oil
1 red onion, sliced in moons
Real Salt
1 large ripe tomato
2 handfuls green beans
1 large or 2 small daikon (looks like huge white carrots)
2 cubes Veggie Boullion
1 bunch spinach or 1/2 head cabbage, sliced
1-2 lemons


Saute onion & 1 t Real Salt in olive oil until translucent.  Add tomato & saute 2 minutes.  Add green beans, daikon & boullion cubes.  Bring to boil, lower heat & simmer 10 minutes.  As daikon starts to soften, add greens, juice of 1 lemon & fish fillets.  Poach until greens are just how you like them, bright green.  Cover 2 minutes & check fish for doneness & taste the broth.  If you want, add more lemon juice or salt.  To serve, ladle a bit of everything into your bowl.  Add a big ice cream scoop of white rice on one side.  


(Going for thirds)