Sinigang na Lapu-Lapu sa Miso Recipe




  1. Clean Lapu-Lapu well, then slice into fillets. Remove any sharp bones (you can use tweezers to do this).
  2. 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.
  3. 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.
  4. 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.


Do not put too much water when cooking dishes such as sinigang and nilaga so as not to dilute the flavor.

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.

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