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.