Sinigang na Bangus Belly sa Miso

Method9 steps · about 35 min

1. 1

   Step 1: Prepare the vegetables before heating the pot. Wash and wedge both plum tomatoes (2), peel and slice the onion, wash and trim the okra (10), peel and slice the daikon if using it, wash all four green peppers, and wash and trim the mustard greens (1 bunch). Keep the vegetable groups separate. Pour all 6 cups of soup water into a cooking pot and bring it to a boil.

   Uses 2 plum tomatoes, washed and wedged · 1 yellow onion, peeled and sliced · 10 okra pods, washed and trimmed · 1 daikon radish, peeled and sliced, optional · 4 long green peppers (siling pansigang), washed · 6 cups water for soup · 1 bunch mustard greens, washed and trimmed · Water for washing tomatoes, okra, daikon, peppers and mustard greens, as needed

2. 2

   Step 2: Add all the held tomato and onion. Cover and boil gently for 5 minutes.

   Cook the tomato and onion base · 5 minUses All boiling soup water, with prepared vegetables held separately · Both wedged plum tomatoes and the sliced onion held from step 1

3. 3

   Step 3: Stir in all 6 tablespoons of miso paste until dispersed. Cover and cook at a gentle simmer for 3–5 minutes, checking from 3 minutes.

   Check miso broth from 3 minutes · 3 minUses All the hot tomato-onion broth · 6 tbsp miso paste

4. 4

   Step 4: Carefully add all the raw boneless bangus-belly pieces. Cook gently over low to medium heat for 5–7 minutes, checking from 5 minutes and handling the fish gently. It continues cooking with the vegetables.

   Check the first fish phase from 5 minutes · 5 minUses All miso, tomato, onion and soup water · 2 lb raw boneless bangus (milkfish) belly, cut into serving pieces

5. 5

   Step 5: Add all the held okra and green peppers, plus the sliced daikon if using it. Cover and cook at a gentle simmer for 5–8 minutes, checking from 5 minutes for tender vegetables.

   Check fish-soup vegetables from 5 minutes · 5 minUses All partly cooked bangus and miso broth · The sliced daikon if using it, all ten okra pods and four green peppers held from step 1

6. 6

   Step 6: Add all 40 g of sinigang powder and all 2 tablespoons of patis fish sauce. Stir gently to dissolve the powder without breaking the fish.

   Uses All bangus, broth, okra, peppers and optional daikon · 40 g sinigang powder · 2 tbsp patis fish sauce

7. 7

   Step 7: Add all the held mustard greens. Cover and continue at a gentle simmer for about 4 minutes, until the greens and other vegetables are tender and the bangus is cooked through. The fish should reach 63°C / 145°F, or be opaque and separate easily with a fork; continue gently if needed.

   Finish the mustard greens and fish · 4 minUses All fish, sour miso broth and vegetables · All the washed, trimmed mustard greens held from step 1

8. 8

   Step 8: Transfer the hot soup to a serving bowl, keeping the bangus pieces intact.

   Uses All cooked fish, vegetables and sour miso broth

   
9. 9

   Step 9: Share between four portions. Serve hot with a prepared spicy fish-sauce condiment if wanted.

   Uses All finished bangus miso soup · Prepared spicy fish-sauce condiment to serve, if wanted