Sinigang na Hito sa Miso

Did I just go overly excited on you and started planning Christmas recipes in the month of September? Pardon my excitement, peeps. The holidays are still three months away but you know how time can stealthily creep on us and Christmas and the New year will be here before we even notice. Just a few days ago, I was sweating through a stifling-hot summer and now it’s Fall! Yesterday, I was in midst of avocado ice candy and sago at gulaman and now it’s the season for soups and stews!

Sinigang na hito sa miso is another variation of the Filipino sinigang soup. Like most sinigang, a souring agent is used to perk up the broth, which, in this case, is the tamarind fruit. The difference of this dish, however, is the addition of fermented soy bean paste (miso) for another layer of flavor. With plump catfish, crisp labanos wedges, verdant mustard leaves and robust broth, this is a scrumptious soup perfect for the chilly BER months ahead. Enjoy!

Sinigang na Hito sa Miso
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Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
    • 1 tablespoon oil
    • 1 onion, peeled and chopped
    • 3 cloves garlic, peeled and minced
    • 1 thumb-size ginger, peeled and julienned
    • 2 tomatoes, chopped
    • 1 cup miso (soy paste)
    • 6 to 7 cups water
    • 1 (1.4 ounces) package tamarind base
    • fish sauce to taste
    • 1 radish (labanos), peeled and cut into 1/-inch thick wedges
    • 1 ( about 2 pounds) whole catfish, cleaned, gutted and cut into parts
    • 1 bunch mustard leaves, ends trimmed and cut into 4-inch lengths
Instructions
  1. In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened and release juice. Add miso and cook, stirring regularly, for about 3 to 5 minutes.
  2. Add water and bring to a boil. Add tamarind base and stir until dissolved. Season with fish sauce to taste.
  3. Add radish and cook for about 1 to 2 minutes. Add catfish. Lower heat, cover and cook for about 7 to 10 minutes. Add mustard leaves and cook for another 2 to 3 minutes. Serve hot.

 

 

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