It is the better version of your favourite sour soup! Sinigang na Pritong Isda is a sour soup dish prepared with twice cooked fish, first fried then boiled together with vegetables in a tamarind infused broth.
My favourite Filipino food is sinigang, its sour soup is perfect anytime of the year, winter, or summer. Sinigang is quite versatile too, literally any meats can be used, and it will still turn out as an amazing dish. We had tried preparing many varieties of this dish, like pork, chicken, beef, seafood, name it we have it but we are introducing another one, which it gets its inspiration from dinengdeng where the soup is flavoured with fried fish.
Now why do this if the usual fish sinigang already works? Well, if you notice dinengdeng is a very tasty vegetable soup dish, this is because of the fish that was fried accumulates oil that is then transferred to the soup, this gives a lot of robust flavours in the dish, as we all know fat is a carrier of flavour and this is the chemistry behind dishes like this. Now using that concept on sinigang blew my mind away as we all know sinigang flavour is already strong and another strong element may ruin it, it did not, the result is a wonderful amalgamation of flavours that complements each other. The grease cuts the sourness, and the sourness mellows down the greasiness, frying the fish also adds texture and it will be clever idea to use a fish like pompano, something that will get crispy easily on frying but retains its moisture.
It’s one heck of dish, I already love sinigang and having this is even better, it’s like the better version of it. Next time since we are in this combining fried items on soup dishes, I might try Crispy Pata sinigang, let’s see if that works too.