Sauté the aromatics. Heat a bit of oil in a pan over medium heat. Sauté the garlic, onion, and ginger until fragrant and the onions turn soft and translucent.

Add the tomatoes. Toss in the chopped tomatoes and cook for about a minute, letting them soften and release their juices.

Pour in the water and season. Add water to the pan, then mix in the sinigang mix. Stir well to combine. Drop in the kamias and let it simmer for about 3 minutes to build that tangy base flavor.

Add the fish. Gently place the kitang (spotted scat) into the simmering broth. Lightly mash some of the kamias to release more flavor.

Simmer to perfection. Let it cook until the fish is tender and fully cooked through. Season with patis to taste.

Serve and enjoy. Serve hot with a big plate of steamed rice — perfect for a comforting, sour-savory meal that tastes like home. 🍚💛