Chef Leah Cohen’s tamarind-laced fish sinigang recipe is impressive and colorful enough for a dinner party, yet easy enough for a soothing sick-day supper.
Using a large chef’s knife, remove the snapper head and tail and set aside. Cut the rest of the fish crosswise through the spine into 2-inch-wide pieces. Place the fish head, tail, and pieces in a large bowl and refrigerate.Make the broth: In a large pot, heat the oil over high heat until it just begins to shimmer. Add the onion and cook, stirring frequently, until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Adjust the seasoning to your taste with more tamarind extract or fish sauce if desired, then set a fine mesh strainer in a large bowl or heatproof container and strain the broth, discarding any solids. When you’re ready to finish the singigang, pour the broth into a large, wide pot and bring to a boil over high heat. Turn the heat down to low to maintain a gentle simmer, then add the fish pieces and cook without stirring, until the fish flesh begins to feel firm, 3–4 minutes.
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