Halibut Sinigang (Filipino Tamarind Soup)
Sinigang, a sour and savory Filipino Tamarind Soup can be made with a variety of ingredients from fish to meat, seafood, or poultry. It always includes tamarind for that signature sour flavor, various local vegetables, and often contains chili peppers.
We’re thrilled that Los Angeles Harbor College’s Culinary Arts program is participating in the upcoming Sustainable Seafood Expo again. This year they are serving samples of this lovely Sustainable Halibut Sinigang.
The Sustainable Seafood Expo will be held on Sunday, October 1st. It is the culmination of a year-round promotion of the sustainability movement by the Cabrillo Marine Aquarium.
The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into fabulous dishes. Marine experts will be on hand to explain fisheries, habitats, and species management. Cooking demonstrations and panel discussions run throughout the event.
Halibut caught by hook-and-line off the California coast is a sustainable choice, however halibut caught off the U.S. Atlantic coast is to be avoided because the stock is depleted. When it comes to sustainability, the species matters, but it is equally important to know how and where the fish was caught.
Since 2006, Los Angeles Harbor College’s Culinary Arts program has offered highly comprehensive classroom and practical instruction delivered by experienced industry professionals. Their full-production model is unique among other culinary programs because it provides students with the opportunity to develop their skills in a real-time environment. Once completing the program, students are prepared to meet the challenges of their new culinary careers.
Los Angeles Harbor College Halibut Sinigang Recipe
Yield: 4 portions
2 oz. vegetable oil
1 yellow onion, diced
4 garlic cloves
3 oz. ginger
½ lb. baby bok choy, chopped
8 oz. carrot, shredded
1 pint of fish stock
1 tsp. fish sauce
8 oz. tamarind paste
5 oz. cherry tomatoes
1 lb. Californian halibut filet
1 lemon, cut in half
1 ea. chili pepper, sliced
8 oz. enoki mushrooms
1 tbs. micro bull’s blood
T.T. salt & pepper
Heat sauce pan, add vegetable oil and sauté onions, garlic, and ginger until softened.
Chop baby bok choy, shred carrots then blanch in boiling water.
Combine fish stock, fish sauce, and tamarind paste in a pot and bring to a boil then strain.
Add strained liquid to sauce pan then add cherry tomatoes and blanched vegetables and simmer for 10 minutes.
Season Halibut filet with salt and pepper then poach at 180°F with reserved tamarind liquid for about 4 minutes.
Add a splash of lemon and adjust seasoning with salt & pepper.
Finish with a sliced chili pepper, a bunch of enoki mushrooms, and micro bull’s blood and serve.
Try More Filipino Food!
Sustainable Seafood Expo
Sunday, October 1, 2017
Sustainable Seafood Expo @ Cabrillo Marine Aquarium 12 pm -5 pm
Chef’s Table Dinner @ Cabrillo Beach Bathhouse 5 pm – 8 pm
3720 Stephen M. White Drive
San Pedro, CA 90731
Phone: (310) 548-7593
Read More Here
Read about Hawaiian Ahi Poke Here
Purchase Tickets Here