Sour soup with tiger grouper (sinigang)

Ingredients

• 1.5 litres water
• 1 large red onion, sliced
• 2 stalks lemongrass, bruised, tied into knots
• 3 medium tomatoes, cubed
• 2 kg grouper, scaled and cleaned, cut into large pieces, including head
• 1 daikon, peeled, cut into 2 cm wedges
• 1 small eggplant, cleaned, sliced into 5 cm pieces
• 1 medium taro root
• 2 cups snake beans, cut into 2 cm segments
• 5 batwan fruits (see note)
• 2 tbsp fish sauce

Instructions

1. Bring the water to boil in a large saucepan over high heat. Add onion, lemongrass and tomato. Boil for 5 minutes.
2. Gently place fish pieces into the boiling pot. Add the chopped daikon, eggplant, taro, snake beans and batwan. Bring the soup back to the boil and cook for approximately 10 minutes. The fish is ready when it feels slightly firm and the flesh is white.
3. Add fish sauce to taste and serve.

Note:

• The batwan fruit can be replaced with tamarind if it is not available.

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