Sinigang na Hito sa Miso
With the plump catfish, crisp labanos, peppery mustard leaves, and flavorful soup, this Sinigang na Hito sa Miso is scrumptious! It's filling and comforting on its own or with steamed rice, especially in chilly weather.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp canola oil
- 1 onion, peeled and chopped
- 3 clove garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 tomatoes, chopped
- 1 cup miso soy paste
- 6 cup water
- 1 package (1.4 ounces) tamarind base
- 1 tbsp fish sauce to taste
- 1 radish, labanos, peeled and cut into 1/-inch thick wedges
- 2 lb (about 2 pounds) whole catfish, cleaned, gutted, and cut into parts
- 1 bunch mustard leaves, ends trimmed and cut into 4-inch lengths
- salt to taste
Instructions
- 1
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until aromatic.
- 2
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.
- 3
Add water and bring to a boil.
- 4
Add tamarind base and stir until dissolved.
- 5
Season with fish sauce to taste.
- 6
Add radish and cook for about 1 to 2 minutes.
- 7
Add catfish. Lower heat, cover, and cook for about 7 to 10 minutes.
- 8
Add mustard leaves and cook for another 2 to 3 minutes.
- 9
Season with salt to taste. Serve hot