Fried Bangus Sinigang sa Miso
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Unrated
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3
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Course
Others
Fried Bangus Sinigang sa Miso
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 bangus milkfish, scales and innards removed, large fresh
- 1 spinach bunch
- 4 pieces tomato quartered
- 3 tablespoons White miso paste or yellow miso paste
- 1 sinigang sa sampaloc mix good for 2 liters, sachet of
- 2 yellow onion medium
- 1 teaspoon garlic minced
- 1/2 teaspoon black pepper ground
- 2 tablespoons fish sauce patis
- 2 tablespoons salt sea salt
- 3/4 cup neutral cooking oil generic cooking oil
- 6 to 7 cups water
Instructions
- Wash the milkfish and then let the water drip. Pat dry using a paper towel.
- Slice the milkfish diagonally crosswise about one and a quarter inch thick.
- Rub the seasalt all over the sliced fish. Let it stay for 15 minutes.
- Meanwhile, heat the cooking oil in a pan.
- When the oil becomes hot, pan fry the milkfish for about 3 to 4 minutes per side. There will be lots of splatter action so make sure that you cover the pan while frying.
- After the fish has been fried, scoop about 2 tablespoons of cooking oil from the frying pan. Pour it in a clean cooking pot and then heat.
- Saute the garlic, onion, and tomatoes until the tomatoes are soft.
- Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.
- Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.
- Pour-in the fish sauce. Stir and then add the spinach.
- Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition Information
Show Details
Serving
3g
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
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