Fish Head Sinigang

Instructions

1. Prepare the fish head
   Clean the fish head thoroughly, removing any dirt, blood, or gills. Cut it into two halves if it's too large. Rinse under cold running water and pat dry with paper towels.
2. Sauté the aromatics
   Heat oil in a large pot over medium heat. Add onions and sauté until translucent, about 2 minutes. Add tomatoes and cook until slightly softened, about 3 minutes.
3. Create the sour broth
   Pour in water and bring to a boil. Add the tamarind soup base powder and fish sauce. Stir until the powder is completely dissolved. Lower heat and let it simmer for 2 minutes.
4. Cook the vegetables
   Add daikon radish to the pot and simmer for 5 minutes. Add eggplant and okra, continue to simmer for another 3 minutes. These vegetables take longer to cook, so they go in first.
5. Add the fish head
   Carefully place the fish head pieces into the pot. Simmer for about 8-10 minutes or until the fish is cooked through and the flesh can be easily pulled from the bone.
6. Finish with greens
   Add the water spinach and green chili peppers. Cook for another 1-2 minutes, just until the greens are wilted but still bright green. Be careful not to overcook the vegetables.
7. Adjust seasoning
   Taste the soup and adjust the seasoning by adding more fish sauce if needed. If you prefer a more sour taste, you can add more tamarind powder or fresh tamarind juice.