Golden Freshwater Clam

Fish Sinigang from the Philipines Recipe

Chinese cabbage of the variety Brassica rapa chinensis is called "bok choy" or "pak choi" in the United States. Other commonly used names are spoon cabbage, celery mustard, Chinese mustard, Chinese card and xiao baicai (which means "small white vegetable" in Mandarin). Therese exists several commercial variants of Brassica rapa chinensis, such as Choy sum, a small, delicate version of pak choi, and Shanghai pak choi, a dark green variety with green varioles.


  • 1/2 pound of tilapia fillets
  • 2 tomatoes
  • 1 small head of bok choy
  • Daikon radish (about 1 cup when thinly sliced)
  • 1/4 cup tamarind paste
  • 3 cups of water
  • 1-2 dried red chili peppers


  1. Cut the tilapia fillets into chunks.
  2. Cut the tomatoes into chunks.
  3. Chop the bok choy.
  4. Slice the daikon radish into thin slices.
  5. Place tilapia fillets, bok choy, tomatoes and daikon radish in a pot.
  6. Stir together tamarind paste and water and add to the pot.
  7. Add the chili peppers to the pot.
  8. Bring the dish to a boil and boil until the tilapia is cooked through. This will normally take around 5 minutes for thawed fish and 10 minutes for frozen fish.
  9. Place in bowls and serve.

It is important no to overcook the tilapia, because it will fall apart and might develop and unpleasant taste.