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!