Sinigang sa Miso

Method12 steps · about 1 hr 10 min

1. 1

   Step 1: Before heating the pot, prepare all the vegetables: wash the kangkong (1 bunch) and keep its leaves and tender tips, discarding tough stems; trim the string beans (12) and cut them into 2-inch pieces; wash and trim the okra (10); wash the green peppers; wedge both tomatoes (2); and peel and wedge the onion. Keep these groups separate and divide the tomato wedges into two equal shares. Rub all 2 teaspoons of salt over the cleaned milkfish slices and let them stand in the refrigerator for 10 minutes.

   Rest the salted milkfish · 10 minUses 2 lb raw bangus (milkfish), cleaned and cut into serving slices · 2 tsp salt for the fish · 1 bunch kangkong, washed; keep the leaves and tender tips and discard tough stems · 12 string beans, washed, trimmed and cut into 2-inch pieces · 10 okra pods, washed and trimmed · 4 long green peppers, washed · 2 tomatoes, washed and wedged, divided equally · 1 yellow onion, peeled and wedged

2. 2

   Step 2: Heat all 3 tablespoons of cooking oil in a pot over medium heat. Fry the first side of the salted milkfish slices for about 1½ minutes, until lightly browned. Work in batches if needed, using the same pot oil.

   Fry the first milkfish face · 2 minUses All salted fish slices, with prepared vegetables held separately · 3 tbsp cooking oil

3. 3

   Step 3: Turn the milkfish slices and fry the second side for about 1½ minutes, until lightly browned. Repeat both faces for any remaining batches. Lift all the fish onto a clean plate and keep the used oil in the pot for the aromatics.

   Fry the second milkfish face · 2 minUses The current fish batch and used pot oil

4. 4

   Step 4: Using the remaining pot oil, add all the held onion, half the tomato wedges and all 2 tablespoons of white or yellow miso paste. Sauté over medium heat for 2 minutes, stirring to blend the miso and soften the vegetables.

   Sauté onion, first tomato half and miso · 2 minUses The remaining used oil in the pot, with browned fish held separately · All the wedged onion and one tomato worth of wedges held from step 1 · 2 tbsp white or yellow miso paste

5. 5

   Step 5: Return all the lightly browned milkfish slices to the pot. Pour in all 2 quarts of soup water and bring the pot to a boil.

   Uses All sautéed aromatics, miso and remaining pot oil · All fish lifted from the frying pot and held on a clean plate · All 2 quarts of soup water

6. 6

   Step 6: Cover, reduce the heat to low to medium, and simmer gently for 10 minutes.

   Simmer milkfish in miso broth · 10 minUses All fish, water, miso, onion and first tomato share

7. 7

   Step 7: Stir in all 25 g of Maggi Magic Sinigang sa Sampaloc. Simmer gently for 2 minutes.

   Simmer the souring powder into the soup · 2 minUses All fish and miso broth · 25 g Maggi Magic Sinigang sa Sampaloc

8. 8

   Step 8: Add all the held green peppers, string beans and okra, together with the remaining half of the tomato wedges. Stir gently, cover and simmer for 5–7 minutes, checking from 5 minutes. Continue until the vegetables are tender and the fish is cooked through: 63°C / 145°F, or opaque and separating easily with a fork.

   Check fish-soup vegetables from 5 minutes · 5 minUses All fish and sour miso broth · All twelve cut string beans, ten okra pods, four green peppers and the remaining one tomato worth of wedges held from step 1

9. 9

   Step 9: Taste the soup and add fish sauce (to taste) and ground black pepper (to taste) as needed. Stir gently.

   Uses All cooked fish, miso broth and vegetables · Fish sauce to taste · Ground black pepper to taste

10. 10

    Step 10: Add all the held kangkong leaves and tender tips. Cover the pot, turn off the heat and leave it for 5 minutes, until the greens are wilted in the hot broth.

    Wilt kangkong in the covered hot soup · 5 minUses All seasoned cooked fish, broth and vegetables · All washed kangkong leaves and tender tips held from step 1

11. 11

    Step 11: Transfer the hot soup to a serving bowl, keeping the fish slices intact.

    Uses All fish, vegetables and sour miso broth

    
12. 12

    Step 12: Share between four portions. Serve hot with ready steamed white rice and a prepared fish-sauce and chili condiment if wanted.

    Uses All finished soup · Ready steamed white rice to serve, if wanted · Prepared fish-sauce and chili condiment to serve, if wanted