Sinigang na Hiwas with Wild Ampalaya and Okra

A strongly sour broth with delicate fish and a bitter ampalaya finish.

Ingredients

• 490 g cleaned hiwas
• 428 g wild ampalaya
• 273 g fresh okra
• 1.1 L water
• 1 whole 44 g sachet Knorr Sinigang sa Sampalok Mix with Gabi
• 180–200 g ripe tomatoes, quartered
• 1 medium onion, quartered
• 20–25 g fresh ginger, sliced and lightly crushed
• 3 cloves garlic, lightly crushed
• 1–2 siling pansigang, whole, optional
• 1 tbsp patis, plus more to taste
• ¼ tsp ground black pepper
• Salt only if needed

Method

• Clean and drain the fish. Simmer water, tomatoes, onion, ginger and garlic for 8–10 minutes, lightly pressing the tomatoes into the broth.
• Add fish sauce and pepper, then three-quarters of the sinigang mix. Taste and add the remainder gradually if needed.
• Add wild ampalaya and simmer 3–4 minutes. Keep the pieces intact; this version keeps their natural bitterness.
• Slide in the hiwas and gently simmer for 4–5 minutes. Add okra and optional whole chilies for another 3–4 minutes, until the fish is cooked through and vegetables are tender.
• Adjust seasoning cautiously. Add a little hot water if the bitterness is too strong. Turn off the heat and rest covered for 5 minutes.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗