(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Sinigang na Isda sa Miso is a comforting Filipino dish that combines the tangy flavors of sinigang with the rich taste of miso paste. Perfect for a rainy day, this soup features tender fish, fresh vegetables, and a savory broth that will warm your soul. Let's dive into this delicious recipe and bring a taste of the Philippines to your kitchen!
The name of the recipe: Sinigang na Isda sa Miso Recipe
Ingredients:
- 1 kg cleaned and cut into serving pieces fish (preferably milkfish or tilapia)
- 2 tbsp miso paste
- 1 pc quartered onion
- 2 pcs quartered tomatoes
- 1 pc sliced radish
- 1 bundle cut into 2-inch lengths kangkong (water spinach)
- 2 pcs whole green chili peppers
- 1 packet sinigang mix
- 6 cups water
Instructions:
- In a pot, bring water to a boil.
- Add onions and tomatoes. Cook until softened.
- Add miso paste and stir until dissolved.
- Add fish and cook for 10 minutes.
- Add radish and cook until tender.
- Add sinigang mix and green chili peppers. Stir well.
- Add kangkong and cook for another 2 minutes.
- Serve hot with rice.
What You Will Need to Make This Dish
Read more: Miso Stew Recipe
What you will need to make Sinigang na Isda sa Miso
- Fish: Provides the main protein and flavor base, making the soup hearty and nutritious.
- Miso paste: Adds a rich, umami depth to the broth, enhancing the overall taste.
- Onion: Gives a subtle sweetness and aromatic foundation to the soup.
- Tomatoes: Contributes acidity and a slight tang, balancing the flavors.
- Radish: Adds a crunchy texture and mild peppery taste, complementing the soup.
- Kangkong: Offers a fresh, leafy green element, making the dish more vibrant and nutritious.
- Green chili peppers: Introduces a mild heat, adding complexity to the flavor profile.
- Sinigang mix: Provides the essential sourness, defining the characteristic taste of the dish.
- Water: Serves as the base, allowing all ingredients to meld together into a cohesive soup.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Sinigang na Isda sa Miso Recipe
- Pot: Needed to boil water and cook all ingredients together, ensuring flavors meld perfectly.
- Knife: Essential for cutting fish, vegetables, and other ingredients into appropriate sizes.
- Cutting board: Provides a safe surface for chopping and slicing ingredients.
- Ladle: Useful for stirring the soup and serving it into bowls.
- Measuring cups: Ensures accurate measurement of water and other liquid ingredients.
Sinigang na Isda sa Miso
A Filipino sour soup made with fish and miso.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 kg Fish (preferably milkfish or tilapia) cleaned and cut into serving pieces
- 2 tbsp Miso paste
- 1 pc Onion quartered
- 2 pcs Tomatoes quartered
- 1 pc Radish sliced
- 1 bundle Kangkong (water spinach) cut into 2-inch lengths
- 2 pcs Green chili peppers whole
- 1 packet Sinigang mix
- 6 cups Water
Instructions:
- 1. In a pot, bring water to a boil.
- 2. Add onions and tomatoes. Cook until softened.
- 3. Add miso paste and stir until dissolved.
- 4. Add fish and cook for 10 minutes.
- 5. Add radish and cook until tender.
- 6. Add sinigang mix and green chili peppers. Stir well.
- 7. Add kangkong and cook for another 2 minutes.
- 8. Serve hot with rice.
Notes:
Adjust the sourness by adding more or less sinigang mix.
Read more: Orange Marmalade Miso Glazed Salmon Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 30gFat: 8gSaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare all ingredients.
- Cook the dish as per instructions.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Follow make-ahead steps.
- Transfer to a freezer-safe container.
- Label with date.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before reheating.
Did you know? Adding miso paste to Sinigang na Isda not only enhances the umami flavor but also introduces beneficial probiotics, making it a healthier twist on the traditional recipe.
FAQ About This Recipe
FAQ:
How long does it take to cook Sinigang na Isda sa Miso?
It takes about 30-40 minutes from start to finish.
Can I use other types of fish?
Yes, you can use any firm white fish like tilapia or snapper.
What can I substitute for kangkong?
Spinach or bok choy works well as a substitute.
Is miso paste necessary?
Miso paste adds a unique flavor, but you can skip it if unavailable.
Can I make this dish spicy?
Add more green chili peppers or a dash of chili flakes for extra heat.
0 thoughts on “Sinigang na Isda sa Miso Recipe”