Mussel sinigang (sour soup) as made by chef tara monsod

Step 1

Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2–3 minutes.

Step 2

Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2–3 minutes.

Step 3

Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2–3 minutes.

Step 4

Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.

Step 5

Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.

Step 6

Enjoy!