This Filipino dish blends the sourness of traditional sinigang with the umami of miso paste, creating a flavorful fish stew that's both comforting and nutritious.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 2 tablespoons cooking oil
- 1 eggplant
- 500 grams fish
- 2 tablespoons fish sauce
- 2 green chili
- 1 bunch kangkong
- 3 tablespoons miso paste
- 1 onion
- 1 radish
- 1 teaspoon salt
- 1 packet tamarind soup base
- 2 tomatoes
- 4 cups water
Directions
Step 1
Heat cooking oil in a pot over medium heat. Sauté the onions until they become translucent.
Step 2
Add the tomatoes and cook until they soften.
Step 3
Stir in the miso paste and cook for another 2 minutes.
Step 4
Pour in the water and bring to a boil.
Step 5
Add the tamarind soup base and stir until dissolved.
Step 6
Add the fish and cook for about 5-7 minutes or until it is done.
Step 7
Add the radish and eggplant, and cook for another 5 minutes.
Step 8
Add the kangkong and green chili peppers, then season with fish sauce and salt. Let it simmer for 2 more minutes.
Step 9
Serve hot with steamed rice.