Sinigang Na Isda Sa Miso Recipe

Sinigang Na Isda Sa Miso Recipe


  • 400 g samapaloc (tamarind pulp), washed
  • 5 cups water
  • 1 kilo large fish, such as salmon or tanigue, cut crosswise and salted
  • 5 tbsp vegetable oil
  • 4 medium-sized tomatoes, chopped
  • 1 medium-sized onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 1/2 cups miso
  • 3 tbsp patis (fish sauce)
  • salt and pepper to taste
  • 1 bundle sigarilyas (winged bean), chopped
  • 1 bundle mustasa (mustard leaves), chopped
  • 5 pcs siling pangsigang (green finger chilis)


  1. Boil tamarind pulps in a pot of water. Cook until the pulps are soft and and the skin has broken apart. Mash the pulps with a fork or spoon to fully extract the flavor. Strain the broth and discard the seeds and skin. Set the tamarind broth aside.
  2. Add oil in a large skillet over medium heat. Panfry fish until outside is seared and cooked. Set aside.
  3. In a large sauce pan or pot over medium heat, put 1 tbsp of oil and sauté tomatoes, garlic, and onion. Mashed the tomatoes using the back of your ladle while cooking.
  4. Add miso. Continue cooking for about 3 minutes while stirring occasionally.
  5. Add tamarind broth and patis. Bring to a boil. Simmer for about 5 minutes while stirring occasionally.
  6. Add salt and pepper to your taste and liking. Add more water if needed.
  7. Turn down the heat, Add sigarilyas and chili. Simmer for another 5 minutes or until the vegetables are cooked. Protip: If you prefer a spicy sinigang, chop up the chilis before adding them.
  8. Turn off the heat. Add the mustasa leaves and fried fish. Cover the pan.
  9. Serve with rice.


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