Sinigang sa Miso Recipe is one of the Filipino staple dishes usually found during an uneventful meal or even during celebrations. Fish is usually used for this recipe.
Bangus or milkfish is easy to find in Philippine markets, as well as Maya maya, but for special occasions, Lapu lapu and even salmon are also opted for. The flavor seeps into the fishes’ head in such a way that guests eat with their hands to get the most out of it.
Sinigang is known for its sour taste, and the level of sourness depends on the consumers’ preference. Tamarind is usually used to achieve that and is boiled for a long time to get that desired sour flavor. Kamias and guava leaves can also be used to get that distinctive sour flavor.
Onions and tomatoes are added in and boiled until they are soft, and they are usually admixed with radish, okra, and other leafy vegetables. This Sinigang sa Miso Recipe is an easy one to follow and will surely make everyone around the table crave for more.
When you go to other south east Asian countries miso soup is served just about every food stall specially in Singapore where food is so diverse you will find all sorts food from Asia.
Sinigang sa Miso Recipe
- snapper fish or maya maya
- 1 tbsp tamarind powder
- 1 medium onion
- 1 medium tomato
- ¼ cup miso bean paste
- 2 pcs green chili
- 1 small radish
- 1 inch ginger
- 1 bundle kang kong
- Put some oil in a pan on medium heat
- Sauté the onion, tomato, ginger and finally the miso
- Add some water then the tamarind powder
- Add more water for the soup then the radish.
- Now add the fish and cook for 5 minutes.
- Lastly add the kang kong then the green chilis.