Sinigang na Hito sa Miso
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 Servings
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Calories
450 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Sinigang na Hito sa Miso
Description
Sinigang na Hito sa Miso features catfish pieces simmered in a tamarind and miso-infused broth. The cooking begins by sautéing onions, garlic, and ginger to release fragrant notes, then tomatoes are softened and mashed to deepen the base flavor. Miso paste adds a layer of umami, complementing the sour tamarind base. Radish wedges add a mild crunch, and mustard leaves wilt at the end to contribute a slight bitterness and freshness to the dish.
The broth presents a harmonious blend of tangy and salty flavors with a touch of earthiness from the miso. Cooking the catfish gently ensures it remains flaky and tender without breaking apart. The combination of vegetables delivers a mix of textures that complement the soft fish meat.
This dish is enjoyed hot, often alongside steamed rice. It can be adapted by adding other traditional sinigang vegetables like eggplant or yard-long beans. The notes suggest adding finger chili peppers for a mild heat if desired, allowing customization to personal spice preference.
Stirring in fish sauce adjusts the saltiness, and seasoning with salt at the end rounds out the flavors. The recipe notes mention other vegetable options to enrich the broth and offer variety while keeping the core profile intact.
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 ginger thumb-size, peeled and julienned
- 2 tomato chopped
- 1 cup miso soy paste
- 6 cups water
- 1 package tamarind base
- 1 tablespoon fish sauce to taste
- 1 radish labanos, peeled and cut into 1/-inch thick wedges
- 2 pounds catfish whole, cleaned, gutted, and cut into parts
- 1 bunch mustard leaves ends trimmed and cut into 4-inch lengths
- salt to taste
Instructions
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until aromatic.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice. Add miso and cook, stirring regularly, for about 3 to 5 minutes.
- Add water and bring to a boil.
- Add tamarind base and stir until dissolved.
- Season with fish sauce to taste.
- Add radish 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.
- Season with salt to taste. Serve hot
Notes
- You may include additional vegetables such as yard-long beans, eggplant, or okra to diversify the soup's texture.
- For a slight spiciness, add finger chili peppers (siling haba) when cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 49g | 98% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 132mg | 44% |
| Sodium | 3346mg | 139% |
| Potassium | 1605mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 42mg | 47% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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