tybinis

Tybinis is a lesser-known traditional dish originating from the coastal regions of the Philippines, particularly in the province of Batangas. The name "tybinis" is derived from the Tagalog word *tibinis*, which refers to a type of small, round, and slightly flattened fish, often a type of mullet or goby, commonly used in its preparation. This dish is a simple yet flavorful example of Filipino *sinigang*, a sour and savory stew typically made with tamarind or other souring agents.

The preparation of tybinis involves simmering the small fish in a broth infused with tamarind juice, tomatoes, onions, garlic, and chili peppers. Additional ingredients may include leafy greens like kangkong (water spinach) or talon-talon (water morning glory), as well as root vegetables such as radish or eggplant. The dish is often seasoned with salt, calamansi (a citrus fruit), and sometimes a touch of shrimp paste (*bagoong*) for added depth. Unlike some other Filipino stews, tybinis is not typically thickened with cornstarch or other binders, allowing the broth to remain light and refreshing.

Tybinis is commonly enjoyed as a side dish or light meal, especially during the hotter months due to its cooling properties. It is often served with steamed rice and sometimes accompanied by a fried egg or a sprinkle of crushed peanuts for added texture. The dish reflects the resourcefulness of Filipino cuisine, utilizing simple, locally available ingredients to create a dish that is both nourishing and satisfying. While not as widely recognized as other Filipino dishes, tybinis remains a beloved staple in coastal communities and is occasionally found in Filipino restaurants abroad.