Sinigang na Pogapog (Sour Fish Stew)

I could still remember the time when dad used to cook for us when we were still young.

My dad is a diabetic person so he is very choosy when it comes to food. But mind you, he is a very good cook and he was the first person who taught me how to cook. Not only that, he was also the one who first introduced us to all the kinds of vegetables that he alone planted in our own backyard. Up until now I could still vividly imagine that backyard where Papa used to plant vegetables all day long and then slowly, just like magic, those plants grew and bear fruits. There were deep green bitter gourd and chayote hanging from its vines, orange squash and camote tops that seem to crawl in the ground, sweet potato and cassava that screams to be dug from the ground and oh! We also had lots of “pechay” (filipino bok choi) planted in our gardens.

According to Papa, whatever food that is served in the table should be eaten regardless of what it is and being a child with special requests is really not an excuse. Fried chicken and hot dogs for us already means party and I always savor that moment when I can eat such. I could even remember that moment when I used to curse all the vegetables and wanted it to die so that mom will not have a choice but to buy me fried chicken (haha). You know, childish “dooms day” thoughts.

20 years and 8 houses later, I forgot about that garden since we moved from one place to another because of my mom’s job. Papa and mama also had more fights than ever and eventually filed for an annulment. I grew up independently and cooked more often, traveled and tasted every little fancy food I had encountered. 

But nothing tastes better than papa’s cooked vegetables and stews. Now I’m already a grown up and I regret I haven’t eaten much of the vegetables Papa planted and cooked for us.

I miss that garden. 

I miss Papa.

Now I’m teary eyed (no, I’m already crying).

Bye for now…

 Sinigang na Pogapog (Sour Fish Stew)

Author: Sedd Dacillo

Ingredients

½ kl pogapog fish, cut up

3 pcs. medium pechay (filipino bok choi), stems removed

1 medium red onion, sliced

1 medium ginger, sliced

1 medium red bell pepper, seeded and sliced 1 inch thick

1 pck (10g) sinigang sa isda mix

½ litre water (you can increase amount of water if you want less sourness)

salt to taste

Procedure

Pour water into a pot, and then add ginger and onion. Cover and bring to a boil. When the water has already reached its boiling point, simply add the fish and red bell pepper. Season with sinigang mix and salt. When it’s done, remove from pot then add the pechay leaves. Serve hot.

Serves 3