Seafood Sinigang

To make Seafood Sinigang, start by boiling rice wash in a soup pot. Then, add wedged tomatoes and onions, cooking for about 5 minutes. Next, add the fish and shrimp, followed by the Knorr Sinigang na May Miso Recipe Mix. Stir well and then add all the vegetables, covering the pot and cooking for 6 to 8 minutes. Finally, pour in fish sauce and add mustard leaves, cooking for an additional 2 minutes before serving.

Yes, Seafood Sinigang can be made gluten-free by ensuring that the fish sauce used is gluten-free. The recipe primarily consists of seafood and vegetables, making it a great option for those avoiding gluten.

If you don't have Knorr Sinigang na May Miso Recipe Mix, you can create a homemade version using tamarind paste or fresh tamarind, along with miso paste for added depth. Adjust the quantities to taste, as these substitutes will provide a similar sour flavor to the soup.

To store leftover Seafood Sinigang, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but keep in mind that the texture of the seafood may change upon reheating.

Seafood Sinigang is traditionally served with steamed rice, which complements the sour flavors of the soup. You can also pair it with fried fish or grilled meats for a complete meal. A side of pickled vegetables can add a nice crunch and balance to the dish.