Sinigang, as what was already established, is a very flexible dish, owing to the creativity of the people who cook it. In yet another variation of sinigang, this Sinigang na Lapu-Lapu sa Miso is a very comforting food and is sure to be your favorite Filipino dish.
In this version of this Sinigang na Lapu-Lapu sa Miso Recipe, we use Lapu – Lapu as the central ingredient with miso as a brothing agent together with water to give its distinct taste. Starting off with putting water into a pot to a boil, add in the tamarind. You can either boil the tamarind for thirty minutes until it is soft before crushing and juicing it, or you can start crushing it in a sieve or small bowl while crushing it using the water from the pot. Add the miso paste. The miso paste is a foreign taste enhancer and is usually turned into soup. This resulting miso soup is a mainstay of Japanese breakfast. With its distinct taste almost similar to the taste of radish, only milder, this ingredient heightens the tastiness of the sinigang and at the same time balances the sourness of the tamarind. Next, add tomatoes and the lapu-lapu fish. Let this simmer for 15 – 20 minutes. You add the sliced radish to give its distinct smell to the sinigang na lapu-lapu sa miso recipe and the okra. Boil it for another 5 minutes and add salt to taste. If you have soft vegetables like water spinach or mustard leaves, add this last as these are very easy to cook.
Serve the sinigang into a large bowl and have patis on a small saucer as its condiment.
A flexible dish to be served in any season, this Sinigang na Lapu-Lapu sa Miso Recipe is always going to be a great dish for anyone looking for a something that excites the taste buds and comforts at the same time.
- 1 whole lapu-lapu, about 1.2-1.5 kg
- 2 tbsp corn oil
- 1 medium-size red onion, chopped
- 2-3 cloves garlic, chopped
- 1-2 medium-size ripe tomatoes, sliced thinly lengthwise
- ½ c yellow miso paste (about 80 g)
- 4 c water
- 1 medium eggplant, sliced diagonally into ½-inch pieces
- 3-4 stems string beans, cut into
- 2-inch lengths
- 1 small radish, cut into rounds
- 4-6 pieces kamias, sliced into rounds
- 4-6 stalks kangkong (swamp cabbage)
- 2-3 long green chilies (siling haba)
- ½ of a 40-g or 60-g pack sinigang powder mix (See tips.)
- 1-2 tbsp patis (fish sauce)
- Clean lapu-lapu well, then slice into fillets. Remove any sharp bones (you can use tweezers to do this).
- In a large casserole, heat the corn oil to medium heat. Sauté the onions until tender. Stir in the garlic, then add the tomatoes. Sauté until the tomatoes are wilted. Add the miso paste and continue sautéing to blend the miso with the other ingredients.
- Pour in the water and bring to a boil. When the water is boiling, add the eggplants, string beans, radish and kamias. Lower heat to a simmer. Let simmer until the vegetables are almost tender, then add the lapu-lapu fillets, kangkong and the long chilies.
- When vegetables are tender, add the sinigang powder mix. Season with patis and continue simmering until the fish fillets are fully cooked (don’t overcook or the fish will disintegrate). Serve hot with rice and additional patis on the side. Makes three to four servings.
Must tenderizing the vegetables first before adding the sinigang powder mix because the acidity of the sinigang mix could prevent the vegetables from becoming tender.
To prepare this ahead: Have the lapu-lapu already cleaned and cut into fillets. Sauté the onion, garlic and tomatoes (it takes time to wilt the tomatoes). Add and sauté the miso paste. Keep covered. About 15-20 minutes before serving time, pour in the water and bring to a boil. Add the vegetables and simmer until vegetables are almost tender (about five minutes). Add the lapu-lapu, kangkong and the long chilies. When the vegetables are tender, stir in the sinigang powder mix and season with patis. Continue simmering until the fish fillets are fully cooked.