This sinigang sa miso recipe is made extra special. The milkfish was fried and then pressure cooked for an hour. The result, extra tender and soft fish bones. No need to worry with those plenty tiny bones that often shy us away from eating milkfish.
I’ve made sinigang na miso before and I always find that milkfish or bangus is the most delicious fish for this recipe. The problem with milkfish is, it has so much bones. My brother hate it and would only eat it if it’s deboned. On the other hand, my dad is not a fan of boneless milkfish. According to him, the regular milkfish is tastier that the deboned version.
This dish was supposedly cooked yesterday by my mom but she went to the province to visit our grandfather. I ran an errands yesterday and when I got home she haven’t cooked it yet. Well, yesterday, I was too lazy to cook so we just opened a good can of Spanish sardines with fried rice cooked by my dad.
Adding miso paste to your regular sinigang is a must try. From what I observed, sinigang sa miso is great with seafoods. The miso paste adds an additional depth of flavor to the dish that is missing with the regular sinigang.
For this sinigang sa miso recipe, I highly suggest to fry the fish until golden brown. Let’s admit it, fried foods are really great in flavor. It brings out the sleeping flavor of the fish. Also, this helps in firming up the fish so it will not disintegrate during pressure cooking.
A bunch of mustard leaves is a perfect pair for any sinigang sa miso recipe. However, I think kangkong or water spinach would also be delicious.
From my previous recipe of sinigang sa miso, I did not bother to sauté the miso paste. Now, sautéing the miso paste until golden in color somewhat give a much more flavorful taste to the dish.
I highly suggest to try this pressure cooked sinigang sa miso recipe, however, check out my Sinigang na Bangus sa Miso if you prefer the usual recipe.
|1 kilogram||Milkfish, cut into 5 parts|
|Oil for Frying|
|3 Tablespoons||Olive Oil|
|2 pieces||Thumb – sized Ginger, cut into strips|
|8 cloves||Garlic, finely chopped|
|1 piece||Onion, finely chopped|
|1/4 cup||Miso Paste|
|5 pieces||Tomatoes, chopped|
|3 Tablespoons||Fish Sauce|
|1/4 teaspoon||Ground Black Pepper|
|3 Tablespoons||Sinigang Mix|
Thoroughly clean the fish and pat dry.
Season the fish with salt and fry until golden brown and set a side.
Heat pressure cooker and add olive oil. Sauté ginger, garlic and onion.
Add the miso paste and stir until golden in color.
Add the tomatoes and half cup of water. Simmer until tomatoes are tender. Mashed the tomatoes using the back of your wooden spoon.
Add the remaining water and season with fish sauce and ground black pepper.
Boil and cover the pressure cooker. Cook for an hour over medium low heat.
Add the sinigang mix with gabi and season with fish sauce.
Lastly, add the mustard leaves and simmer for 5 minutes.
SInigang sa Miso Recipe
- Pressure Cooker
- 1 kilogram Milkfish, cut into five parts
- Oil for Frying
- 4 Tablespoons Olive Oil
- 2 pieces Thumb – sized Ginger, cut into strips
- 8 cloves Garlic, finely chopped
- 1 piece Onion, finely chopped
- 1/4 cup Miso Paste
- 5 pieces Tomatoes, chopped
- 4 cups Water
- 3 Tablespoons Fish Sauce
- 1/4 teaspoon Ground Black Pepper
- 3 Tablespoons Sinigang Mix with Gabi
- Fish Sauce to taste
- Mustard Leaves
- Thoroughly clean the fish and pat dry.
- Season the fish with salt and fry until golden brown and set a side.
- Heat pressure cooker and add olive oil. Sauté ginger, garlic and onion.
- Add the miso paste and stir until golden in color.
- Add the tomatoes and half cup of water. Simmer until tomatoes are tender. Mashed the tomatoes using the back of your wooden spoon.
- Add the remaining water and season with fish sauce and ground black pepper.
- Boil and cover the pressure cooker. Cook for an hour over medium low heat.
- Add the sinigang mix with gabi and season with fish sauce.
- Lastly, add the mustard leaves and simmer for 5 minutes.