Sablefish Sinigang

“Sinigang, a sour, veggie-laden broth often paired with rich protein. One of the most comforting dishes from my childhood.”

Kaycey Bui, for the blog: Seafood Dishes That Define My Filipino-American Identity

The umami-rich sourness of sinigang - a Filipino soup traditionally made with tamarind - pairs beautifully with the buttery texture of black cod (also known as sablefish).

While not a traditional protein choice for sinigang, black cod's high oil content and delicate flesh work wonderfully in the tangy broth. The fish's natural sweetness creates an interesting counterpoint to sinigang's characteristic sourness, while its rich meat holds up well to the soup's array of vegetables.

Black cod's natural oils also make it particularly forgiving to cook, maintaining its moisture and silky texture even in the hot soup. This combination represents an interesting fusion of West Coast seafood with traditional Filipino cuisine - a pairing that makes particular sense in a city like San Diego, where Filipino culinary traditions can incorporate local catch!

Read Kaycey Bui’s blog for more insight into how diaspora creates new variations in sinigang.

How to Prepare:

1. Salt black cod steaks at least 30 min ahead of cooking, to add firmness.

2. In a large pot, heat oil and sauté onion and garlic for 3 minutes until fragrant.

3. Add fish stock or water, and bring to a boil, then lower to a simmer.

4. Add tomatoes and daikon and simmer for 20 to 30 minutes over the lowest heat.

5. Add other vegetables and black cod steaks, simmering until the fish falls off the bone.

6. Season to taste with fish sauce, and serve with fresh rice.

Kaycey serves a sablefish steak with some difficulty - the soft and silky nature of the meat leads to the sablefish falling off the bone, just under its own weight.

All images: Jake Stein.

Ingredients

• 1 lb sablefish steaks

• 6 cups water or fish stock (preferable)

• 1 package tamarind soup mix

• 8 ounces spinach or kamote tops (sweet potato)

• 2 tomatoes, quartered

• 1/2 onion, chopped

• 8 ounces okra

• 1/2 chinese eggplant, chopped

• Daikon, peeled, halved, in 1/2 inch thick slices

• 2-3 banana peppers

• 1 knob ginger, grated

• 1 tablespoon of neutral oil

• Fish sauce to taste

Checking with mom, “Does this look right"?” For the record, mom’s input was “ turn down the heat” and “you put the peppers in too early, don’t overcook them!”

A key ingredient, imparting the signature tart flavor of sinigang.

Locally-caught San Diego black cod.