Sinigang na Torsillo sa Bayabas Recipe

INGREDIENTS:

• 1 large Torsillo Fish or Baraccuda, (scaled and cleaned), cut into 6 pieces
• 1 bunch Talbos ng Kamote (Sweet Potato leaves), remove from large stems
• 2 Talong/Eggplants, sliced
• 7 ripe + semi ripe Bayabas/Guava, (peeled and cut in half)
• 2 inches whole ginger, peeled and minced
• 6 cups water
• 3 tomatoes, halved
• 2 medium onion, quartered
• 5 cloves garlic, minced
• 2 Siling Haba (long green chili peppers)
• 6 pcs okra, sliced (Lady’s Fingers or Gumbo)
• 1 large Labanos/Daikon, peeled and sliced in slanted
• 2 tablespoon Patis
• Ground Black pepper, to taste

INSTRUCTIONS:

1. Pan fry the fish until browned on both sides. Drain from oil and set aside.
2. In a large pot, add some oil and saute, onion, garlic, ginger and tomatoes until soft and fragrant.
3. Add 6 cups of water and Guava slices bring it to a boil. Cover the pot and let it cook for 8 minutes until guava becomes soft. You can take out the Bayabas and mash it to squeeze out the sour juices.
4. Then add labanos, okra, talong and siling haba. Let it cook for 5-10 minutes and cover the pot. 
5. Add the fried Torsillo and Talbos ng Kamote leaves. Let it cook for another 5 minutes.
6. Season with Patis and ground pepper to taste.
7. Turn off the heat and cover the pot. Let it rest for 5 minutes. Leave the soup covered and let the flavours develop for 5 minutes. Serve hot and enjoy!

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