Friday, October 29, 2004

Sinigang sa Miso

How to bring your sinigang to the next level? Try this.
My readers make me curious about so many things, this one included. I posted something about Miso Soup and 2 readers had different things to say..Santi remembered his Lola’s sinigang sa miso and Sari was asking if the miso paste I used was the same as the one we use for sinigang in the Philippines. I had no answer for Sari except to try and find out. Try, I did and Sari, it worked.

I was feeling lucky. I had white fish in my freezer and I had some baby bok choy leaves from a previous recipe so I tried experimenting. You see, the miso we use in the Philippines is dehydrated and in pouches. The miso I had was the paste. Both come from the same base of soy beans. My experiment turned out to be what everyone was wondering about..sinigang sa Miso.

Ingredients

1 tbsp of olive oil
2 cloves garlic
½ coarsely chopped onion
½ coarsely chopped tomato
2 tbsp of miso paste
4 cups of water
about ½ lb of white fish (you can use any other fish like bangus, etc.)
about 1 lb of green leaves (I used baby bok choy)
½ medium radish, cut in circles
sinigang broth
2 tbsp of miso paste
salt to taste

In a deep sauce pan, heat oil. Saute garlic, onion and tomato until limp. Add about 4 cups of water. Let boil. Dissolve miso paste in boiling water. Add fish and cook for about 5 minutes. Add radish and cook until tender crisp. Add green leaves and cook for about 1 minute. Season with Sinigang broth and salt. Serve hot.
Tips: The miso soup is salty so you might want to taste your soup first before seasoning it with salt.

3 comments:

Sari-Sari Winkel said...

Goody..goody..Ting-Aling, I'm excited to try this out. I think salmon sinigang na miso will be perfect (particularly the "ulo ng salmon" but of course my husband might find this too exotic). Yes, I agree with you that it will bring the sinigang to the next level! Thanks for experimenting and sharing.

ting-aling said...

Use Halibut Sari. Just buy 1/2 lb for yourself.. Good luck.

icarus said...

i remember my mom's sinigang sa miso but she used sliced "tambakol" (i dunno the english word for that, but it's related to mackerel, or is it mackerel?). scad or tilapia also works. anyway, try frying the fish first (rubbed with a little coarse salt). as for the sinigang base, try using kamias (hard to find here in the US but there are Asian markets here in California that have them, sold frozen).