Two kilos of the same kind of fish can be overwhelming — and boring — if you cook them all as one dish. Divide them into portions and cook them as different dishes. Yesterday for lunch, I cooked half a kilo of tanigue (mackerel) into sinigang sa kamias. For more about kamias, see the related article in the pantry section.
The other half was simmered in a little water, cooled, flaked, mixed with spices and vegetables, and served as filling for pritong lumpia (fried spring rolls). There was more than enough spring rolls for dinner and what was left went into the girls’ school lunch boxes today. Click here for tips on how to reheat fried lumpia (spring rolls).
hi connie. thank you for maintaining a very informative blog…
question about tanigue, where can i get them? they’re not available in pasig market for the longest time… i miss tanigue dishes so much
Try Farmer’s Market. You’ll also find them in supermarkets. Unimart, Shopwise, Landmark…
Hi,
We have some soup same like this in vietnam,with spring roll too.
But i w’ll try this one. Thank you for the article .
Christ