The miso I used to see in hypermarkets and Japanese stores in Singapore comes in brown or white color and they taste somewhat salty and sour, or sour -salty depending on your tastebuds. In the Philippines, miso is used as seasoning for sinigang or sour soup. That’s so far that I know of. But I only have encountered one kind of miso paste here, the yellow one. Not sure if there are white or brown colored miso, maybe unless I go to Japanese stores. In Tabuk, I was only able to buy miso once and it was the yellow type.
This is my very first time to cook a dish using miso and I am not sure if it is right because my parents and siblings told me that it didn’t taste good. They just end up eating the fish without touching the soup 🙁 anyway, I am still posting my recipe and please do tell me what went wrong with it? Thanks a bundle
SINIGANG NA TILAPIA SA MISO
Tilapia, sliced into desired portions – 3 whole
Yellow Miso – 1/2 cup
Sinigang sa Sampaloc mix – to taste
Ripe Tomatoes – 2 medium
Onions, diced – 1 medium
Garlic, crushed – 5 cloves
Ginger, diced and crushed – 1/2 thumbsize
Water Spinach (kangkong) – 1 bundle
Fish Sauce – 1 tbsp
Salt and black pepper to taste
Water – to fill 1 inch above the fish slices
Vegetable oil – 2 tsp
1. Heat oil in awok then sauté thegarlic then the onions, ginger, and tomatoes until they are aromatic and the tomatoes softens.
2. Add in the miso and continue sautéeing for a minute.
3. Pour in the water, the fish sauce, sinigang mix, and black pepper. Bring to a boil.
4. Toss in the tilapia and let the mixture simmer until the fish slices are cooked.
5. Add in the water spinach and simmer for about a minute then remove from fire.