Sinigang na Tilapia sa Miso Recipe

Sinigang na Tilapia sa Miso is a popular sour fish soup recipe in the Philippines. This version that we have is tastier than the usual recipes because I pan-fried the tilapia beforehand. For some reason, it adds an interesting flavor to the dish.

Sinigang na Tilapia sa Miso


What is Miso, anyway? To those who are not familiar with this ingredient, Miso refers to fermented soybeans. This is usually used for this purpose – to make soups. This recipe calls for yellow miso paste; it is composed of fermented soy beans plus barley. For Filipino’s and for most people who were able to try sinigang, we cannot deny how good this soup is – especially if consumed during cold days. It provides comfort to the body while making our palate jump for joy. Aside from tilapia, you can also make fish sinigang using other fish varieties that are available in your location.

Try this Sinigang na Tilapia sa Miso recipe. Let me know what you think.

Sinigang na Tilapia sa Miso Recipe
Nutrition Information
  • Serves: 2
  • Serving size: 2
Prep time: 
Cook time: 
Total time: 
  • 1 large tilapia (about a pound or more), scales and innards removed
  • 2 tablespoons yellow miso paste
  • 2 medium tomatoes, wedged
  • 1 medium yellow onion, quartered
  • 5 to 7 pieces mustard leaves
  • 2 1/2 tablespoons fish sauce
  • 8 pieces okra
  • 1 sachet sinigang mix
  • 5 cups water
  • Ground black pepper to taste
  • 1 cup cooking oil
  1. Slice the tilapia crosswise into half. Rub salt all over the fish. Let it stand for 10 minutes.
  2. Heat 1 cup of cooking oil in a pan.
  3. When the oil turns hot, pan-fry each side of the tilapia in medium heat for 5 minutes.
  4. Remove the tilapia and place in a clean plate. Set aside.
  5. Meanwhile, scoop about 2 tablespoons of cooking oil from the pan where the fish was fried and place it in a cooking pot.
  6. Heat the cooking pot. When the oil heats-up, sauté the garlic, onion, and tomatoes
  7. Add the miso paste and then pour-in the fish sauce and water. Let boil.
  8. Add the sinigang mix. Stir.
  9. Put the fried tilapia in the cooking pot. Cook for 3 minutes.
  10. Add the okra. Cook for 2 minutes.
  11. Turn the heat off. Sprinkle some ground black pepper and add the mustard leaves. Cover for 5 minutes.
  12. Transfer the fish into a serving bowl.
  13. Serve. Share and enjoy!


Sinigang na Salmon Recipe

“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind (other souring agents such as bilimbi and guava can be used). Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.

Some use guava while others prefer green mangoes and calamansi. It does not matter as to what fruit is used to make the sour base. This outcome of this sinigang na salmon recipe will always be appreciated as long as the soup is sour enough and the flavor of the meat or seafood blends well.

Salmon Fish Sinigang

I only learned to eat fish head when I was in college. Everyone of us gets to a certain age when we become adventurous in terms of our food choices. That was the time when I wanted to try every delicacy whether its bizarre or regular.

Try this Sinigang na Salmon Recipe and let me know your thoughts.


Sinigang na Salmon Recipe
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
  • 2 pieces Salmon Heads
  • 1 pack sinigang sa Sampaloc mix (1 liter pack, tamarind base soup mix)
  • 1 big tomato, cubed
  • 1 big onion, cubed
  • ¼ lb fresh spinach or Kangkong (water spinach)
  • 1 tbsp Fish sauce
  • 1 liter water
  • Salt and pepper to taste
  1. Sauté the onion and tomato for a few minutes
  2. Put-in the Salmon heads and let each side cook for 3 minutes
  3. Add water and bring to a boil. Let this simmer for 10 minutes
  4. Add the sinigang sa Sampaloc mix and let this simmer for 5 minutes
  5. Add the fish sauce followed by the spinach
  6. Turn of the heat and cover the pan for 5 to 7 minutes
  7. Serve hot. Enjoy!