Sinigang na Tuna Head and Tail sa Gabi

A ginger-forward broth with fresh taro and vegetables.

Ingredients

• 700 g chopped tuna head and tail
• 110 g gabi
• 250 g labanos
• 180 g talong
• 200 g sitaw
• 150 g okra
• 150 g tomatoes
• 3 whole green chilies / siling pansigang
• 35–40 g fresh ginger, peeled and sliced into thin coins
• 1 medium onion, quartered — strongly recommended if you have one
• 1.6 L water, plus water for blanching the tuna
• Knorr Sinigang sa Sampalok Mix Gabi — start with about 35 g; add more to taste
• 1–1½ tbsp fish sauce (patis), to taste
• ½ tsp whole black peppercorns, optional
• Salt only if needed

Method

• Clean tuna head cavities, removing gills, loose innards and dark clots. Briefly blanch in boiling water with half the ginger for 1½–2 minutes; drain and discard that water.
• Simmer 1.6 L fresh water with tomatoes, onion, remaining ginger and optional peppercorns for 7–8 minutes. Add gabi for 8–10 minutes, until nearly tender; mash a little into the broth.
• Add the tuna and gently simmer for 5 minutes. Add 35 g sinigang mix and 1 tbsp fish sauce; taste before adding more.
• Add radish for 3 minutes, sitaw and eggplant for 2 minutes, then okra and whole chilies for 2½–3 minutes. Keep the fish intact and cook it through.
• Turn off the heat and rest covered for 5 minutes. Taste and adjust gradually; serve with rice.

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 ↗