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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By: Vanjo Merano 3 Comments Updated: 1/3/25

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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.

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.