A perfect dish during weekends! You can use bangus or tuna fish for this recipe.
1 big bangus (scales, fins and gills removed) cut in serving portions
1 onion sliced
2 tomatoes sliced
2 tablespoons of cooking oil
about 3 tablespoons of white miso
1 cup of mustasa leaves
1 labanos or radish (peeled and sliced)
2 siling haba or chili fingers
about 1 cup of sampaloc or tamarind (you can also use sinigang mix)
1 liter of water
Clean very well your fish. Put some salt. In a casserole put your cooking oil and start sautéing your onion and tomatoes. Add afterwards the miso. Pour the water and cover. As soon as it boils add the sampaloc and let it cook for about ten minutes. As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork. Strain and put the juice back in the casserole. Add the bangus and mustasa leaves. Cook for another five minutes. Cut off the fire and add your siling haba. The heat of the sinigang will cook it.
Where in the instructions should I place the Labanos? It doesn’t say.
where should i put raddish in the procedure? it doesn’t say.thanks!
u can put it before putting in the fish and mustasa ..labanos cooks longer than your fish
For Jenny, Mary Lou,and Sam:
you can cook labanos together with onions and tomatoes.
wow nice cool saraf
do i have to fry the fish?
wow i miss filipino food
I have always cooked Sinigang sa Miso WITHOUT frying the fish. very authentic dish that I learned from a miso vendor whom I asked what the “miso” was for a long time ago.
before the fish, put the vegetables into boil..simultaneously..