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Fried Bangus Sinigang sa Miso

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 3
Author: Vanjo Merano


  • 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


  • 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!


Serving: 3g