Budgie takes you through the seafood you're using for your Sinigang as well as alternatives you can use for your fish, making sure to go for a firm variety that'll withstand the cooking times. This dish uses very characteristic Filipino produce including snake beans and morning glory and traditional souring agents such as tamarind which gives this dish its distinctive flavour.
Tamarind - known for its sweet and sour taste, the younger tamarind fruit is traditionally used as a souring agent whereas the more ripened fruit is turned into a popular sweet called Sampalok. The scraggly, hardy tree tamarind comes from is thought to have originated in Africa but thrives in the windswept, coastal areas of the Philippines and virtually every part of the tree has value, particularly in rural communities, where everything is used from the root to the wood, leaves, bark and fruits. What makes the Sinigang broth unique, is it uses the younger, unripened fruit to sour the dish unlike other cultures which tend to cook with tamarind when its at the sweeter, riper stage.
Patis (fish sauce) - patis is the Filipino version of the more widely known Asian condiment, fish sauce. It's a thin sauce, usually made from the smaller fish which don't sell well on the markets. The fish are usually put in large earthen jars and are fermented with salt, creating the patis liquid which is then drained. Good quality patis, shouldn't smell too fishy and has a distinctive amber colour. Patis is a key flavour and characteristic of Filipino cuisine and is used extensively for seasoning and in the popular dipping sauce sawsawan.