Sinigang na Tanguigue (Spanish Mackerel) served hot in a clay pot. For non-Filipinos, sinigang is a light soup cooked with a souring agent like tamarind, tomatoes, guava or calamondin. Aside from fish, pork, beef or shrimps can also be used. Vegetables are also added such as okra, taro corns, daikon, water spinach, eggplant and yard-long beans. Green finger pepper is usually added to enhance the flavor.