Binarutak is a Filipino fish head soup dish cooked with tropical vegetables and sour fruits like tamarind or kamias. Savour the tangy and savoury flavours of this traditional Filipino delicacy!
- 3 large heads fish (snapper, grouper, salmon)
- 6 cups water
- 1 bunch sweet potato tops
- 2 pcs taro, cubed
- 2 pcs medium-sized sweet potato, cubed
- 1 small daikon radish, sliced
- 1 medium loofah, sliced
- 12 pieces okra, sliced
- 1 thumb-sized ginger, sliced
- 1 large white onion, sliced
- 1/2 cup tamarind paste (kinapal) or 1 pack sinigang mix
- 3 pcs green chillies
- fish sauce
- freshly ground black pepper
- In a small bowl, mix the tamarind paste with warm water, squish it by hand or mash it and strain to remove the seeds. Set aside.
- Heat a little oil in a pan over medium heat, and sauté the onion and ginger until the onion becomes translucent.
- Add water and bring it to a boil.
- Add the sweet potato and taro, then cook for about 10 minutes.
- Add the okra, radish, and fish head, together with the strained tamarind juice. Continue to cook over medium heat for 10 minutes or until the fish is cooked.
- Mash all the taro in the pot to thicken the soup.
- Add the loofah, sweet potato tops and green chillies, then cook for a minute.
- Season with fish sauce and freshly ground black pepper, turn the heat off
- Serve hot with rice.
You can use any souring agent similar to sinigang like green mango, fresh tamarind, kamias, batawan, or other souring agents like instant powder.