Sinigang na Isda or Fish sinigang is a Filipio fish soup, is made by cooking salmon heads in broth made by soybean paste, sinigang ix, mustasa, tomatoes, onions, garlic, ginger, pepper, fish sauce, green chilies, salt. and water. Sinigang na salmon in sour and savoury miso stew is perfect for you family lunch! This warm and comforting soup is best eaten with a bowl of hot steaming rice.
SINIGANG NA ISDA SA MISO
The word “sinigang” or “sigang” actually means “to stew”. Here in the Philippines, sinigang pertains to a sour stew made with pork or any meat with a bunch of vegetables. Sinigang is particularly unique to other dishes since its flavors are made special by souring agents.
Sinigang was the first dishes I learned from my lola. She told me that sinigang is a basic dish which every Filipino mustl learn to make. We do not move on with the next dish unless I have perfected my sinigang recipe. During that time, I am not allowed to use sinigang mix and needed to make the sinigang perfectly delicious by using only natural ingredients. Throughout my learning course, I have tried different souring agents like tamarind (the traditional one), tomatoes, kamias and even pineapple.
Most of the sinigang differs from the meat type and the souring agent used. Aside from that, added special ingredients also makes a sinigang unique on its own. Sinigang sa miso is a particular example.
Miso paste is simply fermented soybean paste. Aside of the earthy and salty taste, this ingredient is bursting with umami. Miso is usually used in fish-based sinigang. For my sinigang na isda, I used salmon head. You can try any fish type you want. The medium and large ones are the most recommendable.
If you want to try this warm and comforting stew, follow the simple steps below.
HOW TO MAKE SINIGANG NA ISDA SA MISO
If you haven’t tried using miso in your daily dishes, do not be scared as we are here to the rescue. But honestly speaking, preparing sinigang na isda sa miso is super easy and hassle-free.
Start by preparing your fish. In this recipe, I used salmon head. If you are planning to use whole or sliced fish, make sure to clean and remove the scales if any. Season the fish for a few minutes before half-frying them.
Start your broth by sautéing your aromatics and the miso paste. Pour the rice water to make the broth. This water is starchy and will make the broth a bit thick. If you want a thin broth, simply use plain water. (If ever my lola will be reading this blog, I am so sorry for I will be using sinigang mix in this recipe.) Natural souring ingredients are best used but if you have less time and resources, simply use instant sinigang mixes. These mixes are pre-tested and will give you a no-fail sinigang dish. Adjust the taste of the broth depending you like.
Add your half-fried salmon to the broth and let it cook fully. The flavors from the savoury and sour broth will sip in the fish making it flavorful. Add your leaves and chilies and let everything set. Serve your sinigang na salmon sa miso with a lot of hot steaming rice and some patis-mansi sauce on the side for a full sinigang experience! Enjoy!
Sinigang na Isda sa MisoCourse: Filipino Recipes, Fish Recipes, Soup Recipes
1 kilo salmon head
½ cup soybean paste
1 sachet (44g) sinigang mix
2 bunches mustasa
2 medium-sized tomatoes (chopped)
1 medium-sized onions (chopped)
3 cloves of garlic (chopped)
1 thumb-sized ginger
salt and pepper to taste
oil (for frying)
fish sauce to taste
2 to 3 green chilies
4 to 5 cups water or rice water
- Cut the salmon head into serving pieces and transfer to a bowl. Season with salt and pepper. Massage the fish to season well. Let it sit for 10 minutes.
- Heat some oil for frying. Fry the salmon pieces until half-cooked. Flip to fry the other side. Set aside.
- In another pan, sauté the onions, garlic, ginger, miso paste and tomatoes for a few seconds.
- Pour the rice water and stir a bit. When boiling, add the sinigang mix and stir to dissolve.
- Season with fish sauce. Do a taste test and add salt if necessary.
- Add the fried salmon and submerge with the sauce. Let it simmer for 2 to 3 minutes using medium heat.
- Add the mustard leaves and green chilies. Stir to submerge them a bit.
- When the leaves start to wilt, turn the heat off. Transfer the sinigang to a serving bowl.
- Serve sinigang na isda sa miso with a lot of warm rice. Enjoy!
Paano Magluto ng Sinigang na Isda sa Miso
- 1 kilo ulo ng salmon
- ½ tasa ng miso
- 1 sachet (44g) sinigang mix
- 2 bugkos ng dahon ng mustasa
- 2 kamatis (hiniwa)
- 1 sibuyas (hiniwa)
- 3 butil ng bawang (hiniwa)
- 1 thumb-sized luya
- asin at paminta
- mantika (pang-prito)
- 2 – 3 siling pangsigang
- 4 – 5 tasa ng tubig o hugas-bigas
- Hiwain ang ulo ng salmon sa serving pieces at ilagay sa bowl. Masahin ang isda ng asin at paminta. Hayaan ito ng 10 minuto.
- Magpainit ng mantika. Iprito ang mga salmon hanggang maging half-cooked. Baliktarin para maluto ang kabilang side. Isantabi.
- Sa isa pang kawali, igisa ang sibuyas, bawang, luya, miso paste at kamatis ng ilang segundo.
- Ilagay ang hugas-bigas at haluin. Kapag kumukulo na, ilagay ang sinigang mix. Haluin para matunaw.
- Lasahan ng patis. Tikman at dagdagan ng asin kung kailangan.
- Ilagay ang pritong salmon at ilubog sa sabaw. Hayaan itong maluto ng 2 – 3 minuto gamit ang katamtamang apoy.
- Ilagay ang dahon ng mustasa at siling pansigang. Haluin para lumubog sa sabaw.
- Kapag naluto na ang mga dahon, patayin ang apoy. Ilipat ang sinigang sa isang serving bowl.
- Ihain ang sinigang na isda sa miso kasama ang mainit na kanin. Enjoy!