Catfish Sinigang (Catfish in Sour Broth)

I haven't made this lately, but figured it would be a good one to archive here. This recipe is a rather modified version of the "Sinigang na Bangus" recipe in Filipino Cooking Here and Abroad.

• 1-1/2 lbs. catfish fillets
• 2-1/2 cups water
• 4-5 medium Roma tomatoes, cut into eighths
• 1 medium onion
• 3-4 tbsp. lemon juice
• 2-3 tbsp. patis
• salt for fish
• 1 lb. green beans, cut into 2-3 in. lengths (all the better to fit into Mr. Bento's soup compartment)
• 6 oz. spinach leaves (or more if you like), roughly chopped
• 2-4 baby bok choy, chopped - separate stems and leaves (optional but yummy)
  

Cut fillets into serving or half-serving sized pieces, depending on your inclination. Salt them.

Put water, tomatoes and onions in a pot. Bring to a boil, then reduce heat to medium and cook till vegetables are getting tender (maybe 5-7 mins).

Add green beans (or blanch them first and reserve till you add the fish - I've never been fancy enough for that option) and baby bok choy stems, bring to a boil, then reduce to a simmer and cook for 4-7 minutes more, till beans are softened but not quite done.

Add lemon juice and patis. Correct seasonings.

Add fish. Bring to a boil, then lower heat and simmer for 3-5 minutes or until fish is opaque.

Remove from heat, add spinach and baby bok choy leaves. Cover and let stand for 2-3 minutes. Serve with patis and lemon to pass around.