Seafood Sinigang

Instructions

1. Prepare the seafood
   Clean and devein shrimp, leaving tails on. Cut fish into 2-inch chunks. Clean mussels by removing beards and scrubbing shells. Set seafood aside.
2. Sauté aromatics
   Heat oil in a large pot over medium heat. Add onions, garlic, ginger, and tomatoes. Sauté for 2-3 minutes until fragrant and tomatoes begin to soften.
3. Create the sour broth
   Add water or fish stock to the pot. If using tamarind paste, dissolve it in a small amount of hot water first, then add to the pot. If using a tamarind soup base packet, add it directly. Bring to a boil.
4. Cook the vegetables
   Once boiling, add daikon radish and simmer for 5 minutes. Add string beans and eggplant, then simmer for another 3-4 minutes until vegetables begin to soften.
5. Add the seafood
   Add the fish pieces first and cook for 2 minutes. Then add shrimp and mussels. Cook for another 3-4 minutes until shrimp turns pink, fish is opaque, and mussels open. Discard any mussels that don't open.
6. Add leafy greens and season
   Add spinach or kangkong and green chili (if using). Cook for 1 minute until greens are wilted. Season with fish sauce to taste, adding small amounts and tasting as you go.
7. Adjust flavors
   Taste the soup and adjust seasoning as needed. For more sourness, add more tamarind paste. For more saltiness, add more fish sauce. The soup should have a pleasant balance of sour and savory flavors.