Sinigang na Bangus sa Miso is a pan fried bangus or milkfish sautéed with pork fat then simmered in sinigang sa miso soup. This recipe happened by mistake.
We were about to have sautéed vegetables and fried fish for lunch when my mom changed her mind and bought milkfish for sinigang sa miso. It just so happened that I already prepared the pork fat and I don’t want it to go to waste.
My mind started imagining how will it taste? Sautéed pork fat in sinigang na bangus sa miso is something new for me. However, I imagined how will the pork fat render its flavor to this dish. All I could say is mouth watering.
I simply simmer the pork fat until tender then increase the heat. This way, the pork fat will oozes out its melted fat. I stir it until golden brown and used its fat for sautéing the garlic and onion.
If you are a regular reader of this blog, You’ll know right away that I will use rice wash instead of regular water. Simply strain the rice wash with a very fine strainer and that’s it.
Tips
I would have pressure cooked this to make the fish bone really, really soft, however, it’s almost lunch time when my mom came so I have to move fast. When 11:30 am strikes my dad is already in his beast mode.
If you decided to pressure cook this, simply cook this in the pressure cooker for 40 minutes. Of course, do not forget to fry the fish. This will avoid the fish from disintegrating. Also, frying any food brings out another layer of flavor to a dish. I hope some can relate to what I’m saying.
For more fish recipe check out my Fish Dishes.
Ingredients
| 1 piece | Whole Milkfish, cut into desired size |
| Salt | |
| Oil for Frying | |
| 150 grams | Pork Fat |
| 1 cup | Water |
| 8 cloves | Garlic, minced |
| 1 bulb | Onion, chopped |
| 1/2 cup | Miso Paste |
| 4 cups | Rice Wash or Water |
| 4 Tablespoons | Sinigang Mix |
| Fish Sauce | |
| Ground Black Pepper | |
| Green Chili | |
| Bunch of Mustard Leaves |
Procedure
Thoroughly clean the milkfish and pat dry. Season with salt and fry until golden brown and set a side.
In a pan, combine pork fat and water. Boil and simmer for 30 minutes or until the fat is tender.
Increase heat until the water evaporates and the oil oozes out from the pork fat. Stir fry until fat is golden brown.
Sauté garlic and onion.
Add miso paste and rice wash. Stir to dissolve miso paste. Boil and simmer for 10 minutes.
Add sinigang mix and fried milkfish. Season with fish sauce, ground black pepper and green chili. Simmer for another 10 minutes.
Add mustard leaves and simmer for 3 minutes.
Sinigang na Bangus sa Miso
Ingredients
- 1 piece Whole Milkfish, cut into desired size
- Salt
- Oil for Frying
- 150 grams Pork Fat, cut into cubes
- 1 cup Water
- 8 cloves Garlic, minced
- 1 bulb Onion, chopped
- 1/2 cup Miso Paste
- 4 Cups Rice Wash or Water
- 4 Tablespoons Sinigang Mix
- Fish Sauce
- Ground Black Pepper
- Green Chili
- 1 bunch Mustard Leaves
Instructions
- Thoroughly clean the milkfish and pat dry. Season with salt and fry until golden brown and set a side.
- In a pan, combine pork fat and water. Boil and simmer for 30 minutes or until the fat is tender.
- Increase heat until the water evaporates and the oil oozes out from the pork fat. Stir fry until fat is golden brown.
- Sauté garlic and onion.
- Add miso paste and rice wash. Stir to dissolve miso paste. Boil and simmer for 10 minutes.
- Add sinigang mix and fried milkfish. Season with fish sauce, ground black pepper and green chili. Simmer for another 10 minutes.
- Add mustard leaves and simmer for 3 minutes.
