Sinigang sa Miso is another variation of well known Filipino recipe known as sinigang, Sinigang is a soup recipe alternately cook with pork, shrimp, chicken, beef and fish. Sinigang is characterized by soup with sour taste, the sourness of the broth derived from tamarind or kamias (pickle tree) fruit when used as flavoring, now a day there are several commercial tamarind seasoning available in the market that makes preparation more easier, before you have to cook the tamarind and extract the juice to gather sourness for the soup. Filipino are known for their affection with sour recipe, it could be sweet and sour, pinaksiw na isda, kinilaw na isda. Aside from tamarind and kamias, Filipino usually use guava, raw mango and other sour taste fruit to flavor sinigang soup. Sinigang sa miso is another popular variation of sinigang recipe, sinigang sa miso was usually cook using miso, a byproduct of soya bean when making tofu, sinigang sa miso was cook using only fish as the meat recipe, we usually use deep sea fish such as Spanish Mackerel, Red snapper, or Grouper because of its natural flavor. If you want to try this delicious Filipino soup recipe, heres how I cook it.
Sinigang sa Miso Ingredient:
1 kg Fish (red snapper, grouper, Spanish mackerel)
2 bundle of mustasa (Mustard) leaves (cut into halves and washed)
2-3 tbsp minced garlic
1 whole onion, peeled and slice
4-5 pcs thumbsize ginger, peeled and cut
2-3 tbsp patis
250 gram of tamarind fruit or 2 cube tamarind flavoring
1 pc radish, pelled and cut diagonally
Salt to taste
2 pcs siling pansigang
1 cup of miso
4 cups of water
Sinigang sa Miso Procedure for Cooking:
Prepare fish by removing scale, gills and gut. Wash thoroughly from running water, drain and set aside. In a heated deep pan with cooking oil, saut garlic, onion and ginger. Include miso and add patis, cover the pan and simmer for 5 minute while mixing from time to time. Add 4 cup of water and bring to boil, simmer then include tamarind fruit to soften, after 5-10 minute when tamarind fruit soften remove it from the pan and transfer into bowl, add hot broth and extract flavor by crushing using ladle, Include juice on the broth by using strainer, repeat the same process to gather enough sour flavor from tamarind. Add fish and bring to boil, simmer for another 10 minute until fish was well done. Add salt to taste, vetsin , Mustasa leaves and siling pangsigang. Served sinigang sa Miso with hot steamy rice, prepare patis with sili and calamansi juice as a flavoring, enjoy.