Sinigang na Hito sa Miso Recipe

Sinigang na hito sa miso is another variation of the Filipino sinigang soup. Like most sinigang, a souring agent is used to perk up the broth, which, in this case, is the tamarind fruit. The difference of this dish, however, is the addition of fermented soy bean paste (miso) for another layer of flavor. With plump catfish, crisp labanos wedges, verdant mustard leaves and robust broth, this is a soup perfect for the chilly BER months ahead. Enjoy!

Sinigang na Hito sa Miso

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 Servings

Ingredients

• 1 ( about 2 pounds) whole catfish, cleaned, gutted and cut into parts
• 1 cup miso (soy paste)
• 1 (1.4 ounces) package tamarind base
• 1 bunch mustard leaves, ends trimmed and cut into 4-inch lengths
• 1 radish (labanos), peeled and cut into 1/-inch thick wedges
• 2 tomatoes, chopped
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 6 to 7 cups water
• 1 tablespoon oil
• fish sauce to taste

Instructions

1. In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened and release juice. Add miso and cook, stirring regularly, for about 3 to 5 minutes.
2. Add water and bring to a boil. Add tamarind base and stir until dissolved. Season with fish sauce to taste.
3. Add labanos and cook for about 1 to 2 minutes. Add catfish. Lower heat, cover and cook for about 7 to 10 minutes. Add mustard leaves and cook for another 2 to 3 minutes. Serve hot.