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!