Ingredients:
2-3 lbs. sliced halibut fish with bone
I medium-sized onion, sliced
I medium-sized tomato, diced
4-5 cups rice water
2 Japanese eggplants, sliced thick diagonally
2 cups oriental radish (daikon) sliced diagonally
1 teaspoon fish sauce (patis)
I hot chili pepper (optional)
juice of one lemon
salt and pepper to taste
I bunch fresh spinach, cut into 3-inch pieces
lemon slices

Method:
In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.

Reduce heat to medium, add daikon, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes. Add fish and simmer for another 10-15 minutes until cooked. Turn off heat.

Correct seasonings to taste.

Add spinach and cover for 1-2 minutes. Serve immediately. For extra tartness, sprinkle a little lemon juice on individual bowl servings.

SINIGANG NA ISDA (Fish in Sour Soup)