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–+ servings
Sinigang sa Miso

Sinigang Sa Miso

Sinigang sa Miso is a Filipino-Japanese fusion dish featuring tender bangus (milkfish) and fresh vegetables in a broth that balances sour tamarind with savory fermented miso paste. This adaptation of traditional Filipino sinigang incorporates umami-rich Japanese miso to create a more complex flavor profile with a slightly creamy texture. Pre-frying the fish adds depth to the broth through caramelization, while the quick-cooking vegetables maintain their vibrant colors and textures. Served steaming hot with rice and fish sauce with chili, this comfort food exemplifies Filipino cuisine's adaptability and culinary ingenuity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Difficulty Intermediate

Ingredients
 

  • 2 lbs bangus milkfish, cleaned and sliced
  • 2 teaspoons salt
  • 3 tablespoons cooking oil
  • 1 yellow onion cut into wedges
  • 2 tomatoes cut into wedges
  • 2 tablespoons miso paste
  • 2 quarts water
  • 25 g tamarind soup base mix such as Maggi Magic Sinigang sa Sampaloc
  • 4 pieces long green pepper
  • 12 string beans cut into 2-inch pieces
  • 10 okra
  • 1 bunch fresh kangkong leaves water spinach
  • Fish sauce and ground black pepper to taste

Instructions
 

  • Prepare the fish: Rub salt all over the bangus slices. Let it sit for 10 minutes. This helps remove excess moisture and enhances the flavor.
  • Fry the fish: Heat oil in a pot over medium heat. Fry each side of the fish for 1-2 minutes until lightly browned. Remove the fish from the pot and set aside.
  • Sauté aromatics: Using the remaining oil in the pot, add onion, half of the tomatoes, and miso paste. Sauté for 2 minutes to blend flavors and soften the vegetables.
  • Create the broth: Return the fried fish to the pot and pour in water. Bring to a boil.
  • Simmer: Cover and cook using low to medium heat for 10 minutes.
  • Add souring agent: Stir in the tamarind soup base mix. Cook for 2 minutes.
  • Cook vegetables: Add green peppers, string beans, and okra. Stir, cover, and cook for 5-7 minutes.
  • Season: Add fish sauce and ground black pepper to taste. Stir well to combine.
  • Finish with greens: Add the kangkong leaves to the pot. Cover and turn off the heat. Let it steep for 5 minutes to wilt the greens perfectly.
  • Serve: Transfer to a serving bowl and enjoy hot with steamed rice!

Tips from Lola's Kitchen

  • Pre-fry the fish: This crucial step triggers the Maillard reaction, which develops deeper flavors and aromas that enrich your broth significantly. Don't skip this step!
  • Balance the sourness: Sinigang should be distinctly sour - don't be too timid with your souring agent. You can always adjust with a bit of fish sauce for balance.
  • Layer your vegetables: Add vegetables in stages based on cooking time. Hard vegetables first, leafy greens last.
  • Simmer gently: Once boiling, reduce to a gentle simmer to keep the fish intact and prevent the broth from becoming cloudy.
  • Taste as you go: The perfect sinigang balances sour, savory, and umami flavors. Adjust seasonings gradually until you reach the perfect balance.
Tried this recipe?Let us know how it was!