Sinigang, as what was already established, is a very flexible dish, owing to the creativity of the people who cook it.
In yet another variation of sinigang, this Sinigang na Lapu-Lapu sa Miso is a very comforting food and is sure to be your favorite Filipino dish.
In this version of this Sinigang na Lapu-Lapu sa Miso Recipe, we use Lapu – Lapu as the central ingredient with miso as a brothing agent together with water to give its distinct taste.
Starting off with putting water into a pot to a boil, add in the tamarind.
You can either boil the tamarind for thirty minutes until it is soft before crushing and juicing it, or you can start crushing it in a sieve or small bowl while crushing it using the water from the pot.
Add the miso paste. The miso paste is a foreign taste enhancer and is usually turned into soup. This resulting miso soup is a mainstay of Japanese breakfast.
With its distinct taste almost similar to the taste of radish, only milder, this ingredient heightens the tastiness of the sinigang and at the same time balances the sourness of the tamarind.
Next, add tomatoes and the Lapu-Lapu fish. Let this simmer for 15 – 20 minutes.
You add the sliced radish to give its distinct smell to the sinigang na Lapu-Lapu sa miso recipe and the okra. Boil it for another 5 minutes and add salt to taste.
If you have soft vegetables like water spinach or mustard leaves, add this last as these are very easy to cook.
Serve the sinigang into a large bowl and have patis on a small saucer as its condiment.
A flexible dish to be served in any season, this Sinigang Miso Recipe is always going to be a great dish for anyone looking for something that excites the taste buds and comforts at the same time.
In this post we'll cover:
Sinigang na Lapu-Lapu sa Miso (miso fish soup)
- 1 whole Lapu-Lapu about 1.2–1.5 kg
- 2 tbsp corn oil
- 1 medium red onion chopped
- 3 cloves garlic chopped
- 2 medium ripe tomatoes sliced thinly lengthwise
- ½ cup yellow miso paste (about 80 g)
- 4 cups water
- 1 medium eggplant sliced diagonally into ½-inch pieces
- 4 stems string beans cut into 2-inch lengths
- 1 small radish cut into rounds
- 6 pcs kamias (bilimbi, cucumber tree fruit) sliced into rounds
- 6 stalks kangkong (swamp cabbage)
- 3 long green chilies (siling haba)
- 30 g sinigang powder mix (See tips.)
- 2 tbsp patis (fish sauce)
- Clean Lapu-Lapu well, then slice into fillets. Remove any sharp bones (you can use tweezers to do this).
- In a large casserole, heat the corn oil to medium heat. Sauté the onions until tender. Stir in the garlic, then add the tomatoes. Sauté until the tomatoes are wilted. Add the miso paste and continue sautéing to blend the miso with the other ingredients.
- Pour in the water and bring to a boil. When the water is boiling, add the eggplants, string beans, radish, and kamias. Lower heat to a simmer. Let simmer until the vegetables are almost tender, then add the Lapu-Lapu fillets, kangkong, and the long chilies.
- When vegetables are tender, add the sinigang powder mix. Season with patis and continue simmering until the fish fillets are fully cooked (don’t overcook or the fish will disintegrate). Serve hot with rice and additional patis on the side. Makes three to four servings.
You can also try our Pork Sinigang Recipe also know as Sinigang na Baboy.
Every month new cooking tips in your email?
Japanese recipes, cooking tips and more with the first email our FREE mini-recipe guide "Japanese with ease"