Sinigang na Bangus sa Miso

Sinigang na bangus sa Miso

Milkfish in Miso and Sour Soup

Another way of cooking sinigang or sour soup. Sinigang na bangus sa miso has the richer flavor, the sharpness of miso and the pungent taste of mustard leaves makes it really delightful.

Ingredients :

• 1/2 Cup miso (bean curd paste)
• 1 Whole chicken
• 2 Bunch of mustard green
• 1 Onion, sliced
• 2 Tomato, sliced
• 4 Cloves of garlic
• 2 Green long chilli
• I Pack Tamarind mix 
• 2 Tablespoon fish sauce
• 4 Cups of water
• Salt and pepper to taste

Directions :

• Heat oil in a large deep pan or pot over medium-high heat.
• Saute garlic, onions and  tomatoes for a few minutes or until softened.
• Add miso and saute until well combined.
• Pour water and seasoned with fish sauce, cover and let it boil.
• Add mustard greens and green long chilli, simmer for a couple of minutes.
• Add milkfish and  tamarind mix.
• Bring to a boil and simmer until fish is cooked. Add salt to taste

Cooking Tips :

1. Use rice wash water for soup.
2. Calamansi, tamarind fruits or lemon juice can be added to make the soup extra sour.
3. Start adding sour mix in a little amount, till you got your desired sourness of the soup.
4. Using salmon fish, rub the fish with lemon or fry the fish for a few minutes.

Bangus Pinangat sa sampalok

Bangus Pinangat sa Sampalok

(Soured Milkfish in Tamarind fruit)

 Fresh baby milkfish or tilapia is usually cooked with green tamarind fruit. Generally fresh baby bangus is cooked as is with its innards and scales on that add to the taste of pinangat.

Ingredients :

• 1 kilo baby milkfish (bangus), scaled (option)
• 2 cup green tamarind fruits
• 1 small onion, chopped
• 1 thumb size ginger, sliced1/2 tsp.
•  cracked pepper
• 2-4 pieces green long chili (siling pampaksiw)
• salt to taste

Directions :

• Put the green tamarind fruits  , ginger and onion at the bottom of a pot.
• Arrange the milkfish, add enough water to cover fish,
• Season with salt and add cracked pepper.
• Add  green chili on top. Cover and simmer at low heat for 15 to 20  minutes or until most of the liquid have evaporated.

Cooking Tips :

1. Sinigang sampalok mix can be used for green tamarind fruit. 
2. Fish sauce can be added for an added taste. 

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