Filipino Classic: Sinigang sa Miso (Tamarind Soup in Miso)
Aside from Adobo being a very popular Filipino dish, Sinigang (Tamarind Soup) shares the spotlight. This dish is originally tamarind-based, but other versions may include using guava, calamansi or unripe mangoes to derive its sourness. Tamarind-based seasoning powders are also used as alternatives for natural fruits.Meats used for Sinigang are usually pork, beef, fish, and shrimp. Vegetables commonly used for this dish are okra, taro, radish, water spinach, eggplants, and string beans. Sometimes, green finger peppers are added to enhance its flavor, while adding a touch of spice. Sinigang is best served when hot, and during cold weather.
With this version of Sinigang, I'll be featuring fish as the main ingredient. I'll be using Tilapia for this. A twist with this version is that it is incorporated with miso.
Here's my own recipe of this Sinigang version.
Ingredients:
- 1 pc Tilapia, scaled and cleaned
- 1 pc Onion, sliced
- 1 stalk Mustard Greens
- 2 pcs Tomatoes
- 1 pack Tamarind Soup Mix (you can use fresh tamarinds, just boil them to release its oils then incorporate it with the dish)
- Water
- Miso Paste
- Cooking Oil
- Salt and pepper to taste
- Green Chili Finger
Procedures:
- Saute together in oil onion and tomatoes. Add in the miso.
- Add water and simmer for 3 minutes. Add the tamarind mix, after which, put in the fish. Season with salt and pepper. Simmer for 5 to 7 minutes.
- Before turning off the stove fire, add the chili and the mustard greens to avoid wilting it.
- Serve with rice.
Here is the finish product of my recipe. :)
Feel free to try this, too. :)
Happy cooking! :)
.jpg)
