A tamarind-based stew with shrimp, fish, and vegetables
Ingredients
1 medium yellow onion
4 cloves garlic
1 medium jalapeño pepper
4 ounces green beans
2 bunches Shanghai bok choy (about 6 ounces total)
1/2 large daikon radish (about 8 ounces)
4 small beefsteak or vine tomatoes
8 ounces tilapia fillets
8 ounces shell-on uncooked large shrimp (16 to 20 per pound)
2 tablespoons vegetable oil
1 (40 grams) packet Sinigang sa Sampalok (tamarind stew mix)
4 cups water
Cooked rice, for serving
Instructions
Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.
Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.
Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.
