Friday, April 8, 2011
Among the many pinoy fish soup recipes, sinigang is my most favorite. And when we talk of sinigang, for me, nothing beats bangus (milkfish) as the main ingredient. The unique rich taste of the bangus blends very well with the tamarind in sinigang. There are many kinds of fish sinigang. We have the "sinigang sa sampalok (tamarind), sinigang sa bayabas (guava young leaves), sinigang sa mangga (mango) and the so-called sinigang sa miso (soybean paste). Actually, we can also make sinigang using pork, chicken and beef.
Here's pinoy recipe sinigang na bangus and the steps on how to cook sinigang na bangus sa miso from panlasangpinoy:
- 1 to 2 lbs milkfish, cleaned and sliced
- 1 bunch mustard leaves
- 3 medium tomatoes, quartered
- 1 pack (1.4 ounces) tamarind soup mix
- 2 1/2 tablespoons fish sauce
- 2 pieces long green chilis (siling pansigang)
- 1/2 cup white or yellow miso (soybean paste)
- 1 medium yellow onion, sliced
- 2 tablespoons cooking oil
- 6 cups water
- Heat a cooking pot and then pour-in cooking oil.
- Put the onions in when the oil becomes hot, and then saute for 2 minutes.
- Add the miso and cook for another 2 minutes.
- Put-in the fish sauce and water, and then stir. Bring to a boil.
- Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
- Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
- Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
- Transfer to a serving bowl, and then serve.
Hmmm, yummy, yummy!