Sinigang sa Miso

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A Filipino fish sour soup enhanced with miso paste.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: Filipino

Keyword: miso, sinigang

Servings: people

Calories: 1458kcal

Author: Vanjo Merano

Ingredients

2 lbs. bangus milkfish cleaned and sliced
25 g Maggi Magic Sinigang sa Sampaloc
1 bunch fresh kangkong leaves
12 string beans cut into 2 inch pieces
10 okra
4 pieces long green pepper
2 tomatoes wedged
2 tablespoons miso
1 yellow onion wedged
Fish sauce and ground black pepper to taste
2 teaspoons salt
2 quarts water
3 tablespoons cooking oil

Instructions

Rub salt all over the fish. Let it stay for 10 minutes.
2 teaspoons salt, 2 lbs. bangus milkfish
Heat oil in a pot. Fry each side of the fish for 1 1/2 minutes. Remove the fish from the pot and set it aside.
3 tablespoons cooking oil
Using the remaining oil, add onion and half of the tomato, and miso. Saute for 2 minutes.
2 tomatoes, 1 yellow onion, 3 tablespoons cooking oil, 2 tablespoons miso
Put the fish back into the pot and then pour water. Let it boil.
2 lbs. bangus milkfish, 2 quarts water
Cover and cook using low to medium heat setting for 10 minutes,
Add Maggi Magic Sinigang sa Sampaloc. Stir. Cook for 2 minutes.
25 g Maggi Magic Sinigang sa Sampaloc
Add long green pepper, string beans, and okra. Stir. Cover and cook for 5 to 7 minutes.
12 string beans, 4 pieces long green pepper, 10 okra
Add fish sauce and ground black pepper. Stir.
Fish sauce and ground black pepper to taste
Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes.
1 bunch fresh kangkong leaves
Transfer to a serving bowl. Serve.
Share and enjoy!

Notes

Miso paste typically comes in white, yellow, red or brown colors (if stored in hot places). You can find it in most Asian grocery stores or the international section of supermarkets. Choose white or yellow miso as these lighter varieties suit Sinigang sa Miso's flavor. Store miso paste in the refrigerator to keep it fresh.

Nutrition