Fried Bangus Sinigang sa Miso
Sinigang na Bangus sa Miso is a version of the popular Filipino sinigang. It is basically a type of fish soup in sour broth with vegetables and miso paste.
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This sinigang na bangus sa miso recipe makes use of sliced milkfish (bangus). This specie is considered as the National fish of the Philippines.

Note that this recipe is a twist from the regular bangus sinigang. The fish needs to be fried first before making the soup. Doing this extra step adds a depth of flavor to to the dish making it bolder and tastier. Another good version is an almost similar sinigang sa miso, wherein the fish is dredged in flour before frying. This prevents oil splatter.
How to Cook Fried Bangus Sinigang
Prepare the milkfish
Start by preparing the fish. Remove the scales and innards and wash it thoroughly with water. Slice the fish crosswise into pieces about 1 1/2 to 2 inches thick. Rub salt all over the fish and let it stay for at least 10 minutes. This will give enough time for the salt to penetrate.
Fry until it browns
The difference between this recipe from the traditional fish sinigang version has something to do with this step. We will fry the fish first before preparing the soup. This provides extra flavor to the overall dish. Simply heat around 3 tablespoons of oil in a pan. Fry each side of the fish for 3 to 4 minutes or until it browns. Make sure to have a splatter screen ready as the oil will likely splatter during the process. Place the fried fish on a clean plate afterwards and set it aside.
Saute the aromatics
Make the soup by sauteing the aromatics and tomato. Aromatics pertains the the garlic and onion. You can also add ginger if you want. Cook these until it softens.
Pour water and let boil
Now, add the water. We don’t usually use fish broth for this soup recipe because the ingredients alone can provide enough flavor to the soup stock later on. Simply let the water boil faster by covering the pot.
Add the fish and souring component
Once the water boils, it time to add flavor to the soup stock. Put the fried fish into the pot along with your souring agent. I am using Sinigang powder for this recipe. The fish and the souring component should be enough to provide flavor to the soup. For best results, cover the pot and adjust the heat to a simmer. Continue cooking for 18 minutes.
Add the vegetables and season it
Add the other vegetable ingredients. Put the green leafy varieties last as these cook quickly. Season your sinigang with fish sauce. You may also add ground black pepper if preferred.
Ingredients for Sinigang
This Fried bangus sinigang sa miso has a minimalist approach in terms of the vegetable ingredients.
Tomato and Spinach
Aside from the onion and garlic which is almost part of all Filipino recipes, we only used tomatoes and spinach. Tomatoes gives a unique good flavor to this dish and gives the soup its attractive reddish color while spinach represent the greens that is a common ingredient in this dish. Note that the spinach is an alternative ingredient to water spinach or kangkong.
Other vegetable ingredients
Feel free to add more vegetables such as okra, string beans, and daikon radish (labanos).
How to Enjoy Eating Sinigang
Fried bangus sinigang sa miso is best eaten with warm steamed white rice. The only condiment that you will need is a small saucer with fish sauce and crushed red chili pepper. Make sure that you have enough rice since your appetite can increase all of a sudden after your first bite.
Try this Fried Bangus Sinigang sa miso recipe. Let me know what you think.
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Fried Bangus Sinigang sa Miso
Ingredients
- 1 large fresh bangus milkfish, scales and innards removed
- 1 bunch spinach
- 4 pieces tomatoes quartered
- 3 tablespoons white or yellow miso paste
- 1 sachet of sinigang sa sampaloc mix good for 2 liters
- 2 medium yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons fish sauce patis
- 2 tablespoons sea salt
- 3/4 cup cooking oil
- 6 to 7 cups water
Instructions
- Wash the milkfish and then let the water drip. Pat dry using a paper towel.
- Slice the milkfish diagonally crosswise about one and a quarter inch thick.
- Rub the seasalt all over the sliced fish. Let it stay for 15 minutes.
- Meanwhile, heat the cooking oil in a pan.
- When the oil becomes hot, pan fry the milkfish for about 3 to 4 minutes per side. There will be lots of splatter action so make sure that you cover the pan while frying.
- After the fish has been fried, scoop about 2 tablespoons of cooking oil from the frying pan. Pour it in a clean cooking pot and then heat.
- Saute the garlic, onion, and tomatoes until the tomatoes are soft.
- Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.
- Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.
- Pour-in the fish sauce. Stir and then add the spinach.
- Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Vanjo Merano says
Yellow miso is a type of miso that has been fermented using both barley and rice. You can also use white miso. This type is fermented using mostly rice and is available in wet markets in the Philippines. If you are situated outside of the Philippines, you can find different miso varieties in Asian supermarkets.
Rose says
Love fried bangus sinigang dish! Try adding ginger root, hmmmmm good.
Vanjo Merano says
Thanks for the tip, Rose.