Sinigang na Isda sa Kamias with Miso
Sinigang or Filipino sour soup is best to have during cold weather — just like now when the temperature is constantly in the single digit and in some days below zero (plus the windchill factor) here in Chicago. I’m sure that there are other places up north with a “colder situation”. Why not have Sinigang na Isda sa Miso with Kamias to make you feel warm?
I have been having a lot of soups lately, but nothing beats Filipino sinigang. There is something in Fish sinigang and other sinigang versions that makes me feel good — similar to the feeling of being pampered. I’m not sure if this is just me, so please speak-up if you feel the same way too. Its like a being wrapped in a soft blanket that keeps you warm and cozy.
I guess that I am just too lazy (as always), that is why I made Fish sinigang today. Well, I am telling the truth about feeling pampered and warm when having sinigang, but there is also another reason why I thought of preparing this dish — I was too lazy to cook. I knew that it will only take me around 30 minutes to have a decent meal that we will all like if I cooked Sinigang na Isda sa Kamias with Miso for lunch. I am glad that I did.
Preparing and cooking this version of sinigang is a no brainer; all I did was to boil water and add the ingredients in its proper sequence and …voila! It was even faster than preparing the white rice which I forgot to cook prior to this (so I still have to wait till the rice is ready).
This sinigang na isda sa kamias version makes use of miso paste. I used shiromiso for this recipe, but it will also be good if you use the Filipino yellow miso. We also have a version of Sinigang na isda sa kamias without the miso. The other version makes use of mustard leaves instead of kangkong. In my opinion, both tasted really great. You have to try both so that you can see which fits you — or better yet let us know how you cook your sinigang so that our friends (that means you, our valued readers) will have more idea.
Try this Sinigang na Isda (Fish Sinigang) sa Miso Recipe. Happy cooking!
- Serves: 3
- Serving size: 3
- 1 lb. fish fillet (or whole fish with bones)
- 2 cups bilimbi (kamias)
- 2 medium tomatoes, quartered
- 1 medium onion, quartered
- 1 bunch string beans, cut in 2 inch length
- 8 to 10 pieces okra
- 1 bunch kangkong (ongchoy or water spinach), cleaned and chopped
- 2 pieces long green pepper
- 5 cups water
- 3 tablespoons miso paste (shiromiso or yellow miso)
- 2 tablespoons fish sauce
- Pour water in a cooking pot. Bring to a boil.
- Add the tomato, onion, and kamias. continue to boil for a minute.
- Add the miso paste. Stir and boil for 10 minutes more while covered.
- Gently add the fish fillet in the cooking pot. Cook in medium heat for 10 to 12 minutes.
- Add the long green pepper, string beans, and okra. Cook for 5 to 7 minutes.
- Pour-in the fish sauce. Stir.
- Add the kangkong. Cover the cooking pot and turn the heat off. Let it stay covered for 8 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Watch the cooking video:
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