Sinigang Na Isda Sa Miso Fish Stew With Miso

Sinigang Na Isda Sa Miso, a traditional Filipino fish stew, is a flavorful and comforting dish that warms the heart and soul.

With a rich miso paste broth, tender fish chunks, and a variety of vegetables, this hearty stew is perfect for a cozy night in with family and friends.

Ready Time

45 mins

Yields

4 servings

Ingredients

1 pound fish of your choice (milkfish or tilapia work well), cut into large chunks
2 tablespoons fish sauce
1 large onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1 medium radish, peeled and chopped
1 large tamarind broth mix
2 cups water
2 tablespoons miso paste
2 tablespoons fish paste (optional)
1 teaspoon ground black pepper
Salt to taste
2 medium siling haba (long green pepper), sliced
2 cups kangkong (water spinach) or other leafy greens
Cooking oil for sautéing

Instructions

Heat a large pot over medium heat and add a couple of tablespoons of cooking oil.

Sauté the chopped onion until translucent, then add the minced garlic and sauté until fragrant.

Add the chopped tomatoes and sauté for about 2 minutes, until they start to soften.

Add the chopped radish and sauté for another minute.

Add the fish chunks to the pot, sautéing until they start to turn opaque.

Remove the fish from the pot and set aside.

Add the tamarind broth mix to the pot, stirring to combine with the remaining ingredients.

Add the water and bring to a boil.

Reduce the heat to low and add the miso paste, fish paste (if using), and ground black pepper.

Stir well to combine.

Return the fish chunks to the pot, simmering until cooked through.

Season with salt to taste.

Add the sliced siling haba to the pot and simmer for another minute.

Stir in the kangkong leaves and cook until wilted.

Serve hot and enjoy!

Notes

For a more intense umami flavor, use fish paste, but feel free to omit if you can’t find it or prefer a lighter taste. If using fish with scales, remove them before cutting into chunks for easier eating.

Don’t overcrowd the pot when sautéing the fish chunks, cook in batches if necessary, to ensure they cook evenly.

For a thicker stew, reduce the amount of water or add more miso paste. Use any leafy green you prefer, but kangkong’s mild taste pairs well with the bold flavors.

Radish adds a nice crunch, but feel free to substitute with other crunchy veggies like carrots or celery.

Experiment with different types of fish, and adjust cooking time based on their thickness. Adjust the level of spiciness to your liking by adding more or less siling haba.