Sinigang na Isda sa Kamias with Miso


Sinigang is a popular soup or stew distinguished by its sour taste. It is one of the most famous and a must try delicious Filipino food that is closely related to the Malaysian dish singgang. But even with its overseas influence, sinigang has a long history that traces back to the early periods in Luzon. Other versions can be found in Visayas and Mindanao, with ginger used as an additional ingredient. Fish sauce can be used as a condiment for the stew as well.

The sourness of the sinigang is from its ingredients such as calamansi, guava, santol, and bilimbi (otherwise known as kamias in the Philippines). Today, you’re in for a real treat because you’re about to learn how to make sinigang na isda (fish sinigang) at home. Hot and savory, this dish is perfect when it is freezing cold outside! I have been having a lot of soups lately, but nothing beats Filipino sinigang. There is something in Fish sinigang and other sinigang versions that makes me feel good — similar to the feeling of being pampered. I’m not sure if this is just me, so please speak-up if you feel the same way too. Its like a being wrapped in a soft blanket that keeps you warm and cozy. Here are the ingredients of Sinigang na Isda sa Kamias with Miso. 1 lb. fish fillet or whole fish with bones. 2 cups bilimbi kamias. 2 medium tomatoes quartered. 1 medium onion quartered. 1 bunch string beans cut in 2 inch length. 8 to 10 pieces okra. 1 bunch kangkong ongchoy or water spinach, cleaned and chopped. 2 pieces long green pepper. 5 cups water. 3 tablespoons miso paste shiromiso or yellow miso. 2 tablespoons fish sauce. Preparing and cooking this version of sinigang is a no brainer; all I did was to boil water and add the ingredients in its proper sequence and …voila! It was even faster than preparing the white rice which I forgot to cook prior to this (so I still have to wait till the rice is ready). Sinigang na isda is very easy to make. You can even prepare, mix, and serve the whole dish in under thirty minutes! Majority of the half-hour will be spent boiling, and since you don’t need to sauté the ingredients, you can guarantee that it won’t be oily at all. As for the fish, you don’t necessarily have to stick to the type of fish used in this recipe. You can choose anything from salmon, tilapia, or pompano.

Here are the instructions on how to cook Sinigang na Isda sa Kamias with Miso. 1st step. Pour water in a cooking pot. Bring to a boil.2nd step. Add the tomato, onion, and kamias. continue to boil for a minute. 3rd step. Add the miso paste. Stir and boil for 10 minutes more while covered. 4th step. Gently add the fish fillet in the cooking pot. Cook in medium heat for 10 to 12 minutes. 5th step. Add the long green pepper, string beans, and okra. Cook for 5 to 7 minutes. 6th step. Pour-in the fish sauce. Stir. 7th step. Add the kangkong. Cover the cooking pot and turn the heat off. Let it stay covered for 8 minutes. 8th step. Transfer to a serving bowl. Serve. 9th and last step. Share and enjoy!

#IsdangSinigangSaMiso, #ophirph

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