- 1 medium size bangus, milkfish
- 1/2 kilo medium size shrimp
- 2 cup sampalok, green tamarind fruit
- 1 medium size onion, quartered
- 1 medium size tomato, quartered
- 1 small bundle kangkong or any fresh vegetable leaves available (talbos ng kamote etc)
- 1 small bundle sitaw, string beans, cut into 2” length
- 1 bundle okra
- 2 pieces small size eggplant, sliced diagonally
- 1 small size labanos, radish, sliced diagonally
- 3-5 pcs. siling haba, (green long chili)
- salt to taste
- Remove the scales, gills and innards of the milkfish.
- Using a pair of scissors cut the fins and tails of the fish. Wash the fish thoroughly. Drain and slice diagonally keep aside.
- Trim the whiskers and wash shrimps. Keep aside.
- Wash each tamarind fruit and trim. Keep aside.
- Fill a small pot with about 3 to 4 cups of water. Bring to a boil and add the tamarind fruits. Simmer for 10 to 15 minutes or until tamarind start to disintegrate.
- Coarsely mash the tamarind meat with a ladle and continue to simmer for another 2 to 3 minutes. Remove from heat and keep aside.
- In a separate pot boil 6 to 8 cups of water. Add in the onion and tomato and let simmer for 2 to 3 minutes. Add in the kangkong stalks, string beans, okra, eggplant and radish. Simmer another 2 to 3 minutes.
- Add in the kangkong leaves, green chili, milkfish and shrimp. Continue to simmer for 1 to 2 minutes.
- Use a sieve to filter out the shell and seeds. Add in the prepared tamarind stock or liquid.
- Season with salt to taste. Simmer for another 3 to 5 minutes or until the seafood and vegetables are cooked. Serve hot.
Credits to: overseaspinoycooking.com