Go Back
Sinigang sa Kamias na Panga ng Tuna
Kusina ni Teds

Sinigang na Tuna sa Kamia

Use kamias as souring agent instead of the usual tamarind. This is best with seafoods and fishes. And what is the best part of the fish? It's the head. It has this wonderful flavor missing in the other parts of the fish.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 1 kg Tuna Jaw, chopped
  • 1/2 cup Calamansi Juice or Lemon Juice
  • 1/2 cup Salt
  • 4 cups Rice Wash or Water
  • 8 cloves Garlic, chopped
  • 1 bulb Onion, chopped
  • 3 pieces Thumb - sized Ginger, slivered
  • 30 pieces Fresh Kamias or Bilimbi Fruit
  • 3 pieces Ripe Tomatoes, chopped
  • 5 pieces Okra, cut into two parts
  • Sitaw or Yard Long Beans, cut into 3 - inch long
  • Kangkong leaves
  • Onion Chives, chopped
  • Green Chili or Siling Panigang
  • Ground Black Pepper
  • Fish Sauce

Method
 

  1. Thoroughly clean the tuna jaw. Add calamansi juice and salt. Mix everything together and marinate for 15 minutes. Rinse with clean water. Drain and set a side.
  2. Boil the rice wash or water. Add garlic, onion, ginger, kamias and tomatoes. Simmer for 20 minutes or until the kamias and tomatoes are tender. Mash the kamias and tomatoes using the back of your wooden spoon.
  3. Add the tuna jaw and okra. Simmer for 3 minutes.
  4. Add the yard long beans and kangkong. Let it simmer for another 3 minutes.
  5. Lastly, add the onion chive and siling panigang.
  6. Season with ground black pepper and fish sauce.