Sinigang na Bangus sa Miso

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
Prep time
Cook time
Total time
Serves: 5-6
  • 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
  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



1 Response

  1. This is a nice, hearty dish — perfect for late fall/early winter weather. Thanks!

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: