Binarutak is a sour fish-head soup thickened naturally with taro and filled with vegetables.
45 minutes · Serves 3
Ingredients for Binarutak
3 large fish heads, such as snapper, grouper, or salmon
6 cups water
1 bunch sweet potato tops
2 taro, cubed
2 medium sweet potatoes, cubed
1 small daikon radish, sliced
1 medium loofah, sliced
12 okra, sliced
1 thumb-sized ginger, sliced
1 large white onion, sliced
1/2 cup tamarind paste (kinapal), or 1 packet sinigang mix
3 green chillies
Fish sauce, to taste
Freshly ground black pepper, to taste
Cooking oil
How to cook Binarutak
1.If using kinapal, mash tamarind paste with warm water and strain; set aside. Sauté onion and ginger in a little oil over medium heat until translucent.
2.Add 6 cups water and boil. Add sweet potatoes and taro; cook about 10 minutes until beginning to soften.
3.Add okra, radish, fish heads, and tamarind liquid or sinigang mix. Cook over medium heat about 10 minutes, until fish is cooked through.
4.Mash the taro into the broth. Add loofah, sweet potato tops, and chillies; cook 1 minute, season with fish sauce and pepper, and serve with rice.
