Sinigang Na Isda Sa Miso Recipes

SINIGANG NA ISDA SA MISO RECIPE

Steps:

• In a deep cooking pot pour the Canola cooking oil then add onions then sauté for 2 minutes.
• Add the Miso paste and then mix with the onions and cook for another 2 minutes.
• Pour-in the Patis (fish sauce) and water, and then bring it to a boil.
• When its boiling, add the tomatoes and tamarind soup powder then cook for another 6 minutes.
• Add the long green chilies and fish then in a low heat simmer for 20 minutes.
• Turn off the heat, adjust the taste by adding more Patis if needed.
• Place in a serving bowl while its hot, then serve.

SINIGANG NA ISDA SA MISO

Steps:

• Cut the salmon head into serving pieces and transfer to a bowl. Season with salt and pepper. Massage the fish to season well. Let it sit for 10 minutes.
• Heat some oil for frying. Fry the salmon pieces until half-cooked. Flip to fry the other side. Set aside.
• In another pan, sauté the onions, garlic, ginger, miso paste and tomatoes for a few seconds.
• Pour the rice water and stir a bit. When boiling, add the sinigang mix and stir to dissolve.
• Season with fish sauce. Do a taste test and add salt if necessary.
• Add the fried salmon and submerge with the sauce. Let it simmer for 2 to 3 minutes using medium heat.
• Add the mustard leaves and green chilies. Stir to submerge them a bit.
• When the leaves start to wilt, turn the heat off. Transfer the sinigang to a serving bowl.
• Serve sinigang na isda sa miso with a lot of warm rice. Enjoy!

SINIGANG NA ISDA SA MISO (FISH STEW WITH MISO)

Steps:

• Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
• Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.