Sinigang na Bangus sa Miso

Sinigang na Bangus sa Miso is a Fish soup dish with a distinct sour taste coming from tamarind then enhanced with miso paste.

Like the adobo there are many variations of sinigang where different meats like pork, beef, chicken, fish and shrimps can be used. Tamarind is the most common souring agent used in this dish but kamias, balimbing, green mango, lemon, calamansi and santol are the other alternative ingredients that can be used. From here additional ingredients can be used to alter and enhance the flavour like our post today where we use miso. It is such a nice addition to this dish as the umami flavour blends well with the tamarind flavour, then mix that to the delicate milkfish then you have a champion of a dish.

Sinigang na Bangus sa Miso

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Sinigang na Bangus sa Miso is a Fish soup dish with a distinct sour taste coming from tamarind then enhanced with miso paste.

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Ingredients

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• 2 pcs milkfish / bangus, sliced into sections
• 1 packet Tamarind Mix (Sinigang Mix)
• 3 large tomatoes, chopped
• 1 large red onion, chopped
• 1 bunch mustard greens
• 2 pieces green finger chilies
• ½ cup white or yellow miso
• fish sauce
• freshly ground black pepper
• 1 litre water

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Instructions

1. In a pot onions and tomatoes then pour water. Bring to a boil.
2. Once boiling add fish, miso and tamarind mix, simmer for 15-20 minutes (or until cooked).
3. Add mustard greens and green finger chilies then simmer for 2 more minutes.
4. Season with Fish sauce and freshly ground black pepper

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