Sinigang na Panga ng Tuna Recipes

Sinigang Na Panga Ng Tuna (Tuna Jaw Cooked In Sour Broth) is a tangy tamarind-based broth with tuna jaw or tuna collar (panga ng tuna) and a variety of vegetables. It's a tasty and filling dish that goes well with steamed rice. Sinigang Na Panga Ng Tuna is a substantial and delicious Filipino meal that mixes the rich, meaty flavor of tuna jaw with the acidic and savory flavor of the tamarind-based soup. It's the ideal comfort dish, especially if you're wanting a warm and sour soup.

The fish utilized in seafood sinigang is often based on the region's most plentiful catch. "Sinigang na panga ng tuna" and "sinigang na tuna belly" are more likely to be on the menu in areas where tuna (or bariles) is prevalent.

What other seafood sinigang dishes have you tried? What is the most bizarre seafood sinigang you've ever had?

Here's a recipe for preparing Sinigang Na Panga Ng Tuna:

Ingredients:

- 1 panga ng tuna (tuna jaw or tuna collar)

- 1 small onion, peeled and sliced

- 2-3 medium tomatoes, quartered

- 2-3 green chili peppers (siling haba)

- 1-2 radishes, sliced

- 1-2 eggplants (talong), sliced into rounds

- 1 cup string beans (sitaw), cut into 2-inch pieces

- 6-8 cups water

- 2-3 tablespoons tamarind soup base (sinigang mix) or tamarind pulp (sampaloc)

- Fish sauce (patis) to taste

- Salt and pepper to taste

- Fresh spinach or kangkong leaves (water spinach), rinsed

- Cooked rice, for serving

Instructions:

1. Clean and Prep the Tuna Jaw:

   - Your fishmonger should clean and slice the panga ng tuna into serving-sized pieces. You may keep the head connected or have it sliced into smaller pieces.

2. Prepare the Tamarind Soup Base:

   - Set aside 2 cups of water after dissolving the tamarind soup base (sinigang mix). If you're using tamarind pulp, soak it in warm water to extract the tamarind juice. Remove the seeds and fibers.

3. Boil Water:

   - Bring 6-8 cups of water to a boil in a big saucepan. This will be the foundation for your sinigang.

4. Add Onions and Tomatoes:

   - Add the chopped onion and quartered tomatoes to the boiling water. Allow them to cook until tender and the flavors are released into the broth.

5. Add Tamarind Soup Base:

   - To the saucepan, add the tamarind soup base or tamarind juice. To make the tamarind-flavored broth, whisk everything together thoroughly. Adjust the sourness to your preference by adding additional tamarind if necessary.

6. Season with Fish Sauce:

   - To taste, season the soup with fish sauce (patis). Begin with a little quantity and gradually increase as needed. You may also season with salt and pepper to taste.

7. Add Radishes, Eggplants, and Tuna Jaw:

   - Pour in the cut radishes and eggplants. Allow them to simmer until tender.

   - Add the panga ng tuna to the boiling stock gently. Cook for 5-7 minutes, or until the tuna is opaque and cooked through.

8. Add Vegetables:

   - Stir in the string beans (sitaw) and siling haba (green chili peppers). Cook for an additional 2-3 minutes.

9. Add Spinach or Kangkong:

   - Add the fresh spinach or kangkong leaves to the stew just before serving. Allow to wilt in the heated broth. This normally only takes a minute or two.

10. Serve Hot:

    - Turn off the heat in the saucepan.

    - With steaming rice, serve Sinigang Na Panga Ng Tuna hot. Enjoy!