How to Cook the Best Sinigang na Lapu-Lapu Sa Miso Recipes

The Philippines is famous for serving stew dishes in the food palette. Stew recipes exhibit different flavors and tastes since many versions using different seasonings and spices were created.

Serving the top choice of stew dish is the Sinigang. There are different variations of Sinigang, and there’s fish, pork, chicken, beef, and shrimp. In this article, we have specially prepared for you another variation, Sinigang na Lapu-Lapu.

Sinigang na Lapu Lapu has a sour taste made with onion, garlic, tomato, ginger, salt, tamarind powder as the souring agent, and of course, the most important ingredient, the Lapu-Lapu fish. 

Since Filipinos love to fuse the different dishes, they think of adding Miso paste into the Sinigang na Lapu-Lapu, creating another historical dish.

In this article, we prepared all the things you want to know in making the Sinigang na Lapu Lapu Sa Miso. All the ingredients, variations, tips, trivia, dishes that match the main dish, and all information you need.

So if you’re interested, let’s keep on reading and discover the world of Fish Sinigang Sa Miso.


What is Best Sinigang na Lapu-Lapu Sa Miso Recipes?

Credits To: Panlasang Pinoy

Sinigang na Lapu Lapu Sa Miso is a classic Filipino dish often served as a main course in a food palette. It is an enhancement of the original Sinigang na Lapu Lapu that is very common for us to eat.

One important ingredient in this dish is the Miso, and it gives a salty umami flavor because it is a fermented paste. Miso is sometimes in the color white or yellow. Most fish or tuna dishes use Miso as part of their dish.

The whole process of this dish is. First, you have to saute the onion, garlic, and tomato. Add the Miso and wait for it to boil. After a few minutes, you can now add the Lapu-Lapu. After some cooking, start to pour the tamarind mix and other seasoning flavors.

Making this dish is as simple as making the classic Sinigang na Lapu-Lapu. It only requires you to add the Miso to the featured dish. 


Ways to Cook

Credits To: Ang Sarap

Good thing that this featured dish is very easy and simple to cook. On that note, you can use many ways or techniques in making Fish Sinigang sa Miso, and we listed some of them below. 

Stovetop

The most common and traditional way of doing the featured dish is the stovetop technique. Here you can do all types of cooking, from sauteing, to frying, to boiling and to simmering. 

This method is also very simple to use because you have control over your dish. You can do the step-to-step process in doing the featured dish, and also, you can change the heat temperature to either high or low.

Instant Pot

Another successful way of doing the featured dish is to use the instant pot method. You’ll notice that this is the easiest and fastest way of making the dish with a multicooker’s help after placing all the ingredients in the instant pot. Just set up the time and heat temperature needed for the dish. You can now watch and do other things while waiting for your dish to cook.

Pressure Cooker

Fish recipes are very fast to cook, and it does not require much effort to make this delicious dish. If you want to cook the featured dish without exerting much effort, this method of cooking is perfect for you. 

Place the ingredients inside a pressure cooker, and make sure to seal the container. Set the heat temperature to 215 degrees Fahrenheit. The higher the pressure, the better your dish will taste and look.

Steamed 

This method only requires moist heat. Steaming is the slowest cooking method that you can use. The heat created by the boiling water will vaporize into steam. That steam will be the one to cook the food. 

Here you’ll need to separate having your solid ingredients from the ingredients that will make the broth. You only need to steam the Lapu-Lapu and vegetables. Cook the broth with sauteed onion, garlic, ginger, tomatoes, miso paste, and tamarind mix in a separate pot.


Other Delicious Variants and Recipes

Fish Sinigang sa Miso is one of the few dishes that you can redefine by adding or mixing it with other ingredients, making a variation. Here are some recipes you can try.

With Lemon juice Recipe

When asked what is the sourest juice you’ve ever tried. No excuses, it would be lemon juice. That’s why lemon juice is one of the great souring agents to use in various dishes. It can also be as a marinade for various recipes.

You can use lemon juice as an alternative souring agent for the Fish Sinigang sa Miso instead of tamarind and kamias. Lemon juice gives a refreshing and fruity flavor to the featured dish. This variation will uniquely taste well.

With Malunggay Recipe

The use of green leafy vegetables is a trend here in the Philippines. As you can easily find it everywhere you look, even in your backyard. Filipinos most commonly use Malunggay (moringa) leaves in their dishes.

Malunggay (moringa) leaves are known to be rich in vitamin C and beta-carotene. It is mostly known to add in broth dishes like Monggo and the featured dish. 

Sinigang na Lapu-Lapu With Kamias Recipe

Another variation of the featured dish is the use of kamias. In this dish, instead of using tamarind to produce a sour taste, we use kamias as the sour agent. It will give you a refreshing taste that you never tried before.

Kamias can easily be bought from the market and also found around your neighborhood. Aside from tamarind, it is one of the most commonly used sour agents by the Pinoys. 

Its juice contains a high amount of oxalate (organic acid found in plants), the reason why kamias has a sour taste. That makes it more delicious and flavorful.

Red Sinigang na Lapu-Lapu sa Miso Recipe

The main lead in this dish is the tomato sauce added to the featured dish. This variety is another way to elevate your version of the featured dish.

Tomato sauce is a type of sauce primarily made of tomatoes that are usually served with a dish and mixed with many dishes. It gives different flavors such as sour, sweet, savory taste, and balance taste to the overall dish.


Trivia

Want to know more about the main ingredients used in this dish? If so, please enjoy reading.

Miso- is originally from China and a famous seasoning in Japan produced by fermenting soybeans with salt and koji.

Lapu-Lapu or grouper fish- is named after the hero of Mactan. It is among Asia’s most sought-after fish.

Tamarind- is a tropical fruit used as a sour agent in the cook.


Tips

Here are some tips that can help the featured dish if you want to achieve the top tasting and savory Pares dish.

  • You can use various fishes in making this dish, but Lapu-Lapu will give your dish a distinct taste.
  • Please do not put too much water so that it will not taste too bland and not to dilute the flavor
  • Make sure you remove the sharp bones in the Lapu-Lapu
  • Tender the vegetables first, before adding any seasonings.
  • There are plenty of souring agents like tamarind, lemon juice, powdered seasonings, and you can use any of them.

Troubleshooting for these Recipes

You can’t avoid errors in doing dishes with broth. That is why we prepared for you some solution to help you save your version of the featured dish.

  • If the broth turns out too sour, add water until you achieve the right taste.
  • If the broth is too bland, add seasoning or the souring agent.
  • If you happen to put too much water, add vegetables to absorb the excess water.

Best Serve With

It isn’t ideal for serving the featured dish alone. So, we prepared a few dishes that would go well with Fish Sinigang sa Miso.

  • Fish sauce- the perfect sauce to match with the featured dish as a dip.
  • Hot rice- your stew broth wouldn’t be any more perfect with the newly cooked rice.
  • Fried chicken– is a dry dish that compliments the sour and salty taste of the soup.
  • Breaded pork chop– is another dry pork dish usually paired with any soup dish because it complements its taste.

Conclusion

Soup with sour and salty flavor is a favorite dish of the Pinoys. No wonder Filipinos always go with these types of dishes when there are special occasions or even on an ordinary day.

Now you know the basic information you need in making this featured dish. We have everything prepared for you. Please start getting ready and take all your notes. After that, then you’re all set to start making your version of Pares.

We hope we satisfy you as much as you want to satisfy your cravings!

For more delicious recipe, visit Eat Like Pinoy!

sinigang na lapu-lapu sa miso on a bowl with fresh tomatoes and green chili on side
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Best Sinigang Na Lapu-Lapu Sa Miso

This soup makes use of grouper fish with various natural flavorings and vegetables. A Filipino cuisine which has a sour soup.
Course Main Course
Cuisine Filipino
Keyword Seafood Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 353kcal
Cost $5-20

Ingredients

  • 4 pcs Grouper 4-inch long and cleaned
  • 1 1/2 thumb Ginger cut into thin rounds
  • 2 pcs Green chili
  • 1 pc White onion cut into big strips
  • 2 pcs Tomatoes big
  • 1/2 cup Miso
  • 1/2 tsp Salt
  • 3 cups water
  • 1 pc Radish cut into oblique
  • 1/2 kg Mustard get only the leaves and cleaned
  • 1 cup Oil
  • 1/4 kg Tamarind boiled and extracted

Instructions

  • Clean the grouper and slice the belly. Season with 1/4 tsp salt and fry it until lightly brown in a pan.
  • Heat oil in a pot, saute ginger, onion, and tomatoes until the mixture softened.
  • Now add miso and radish. Mix well and season it with the remaining salt and pour the water. Boil for 5 minutes.
  • After 5 minutes, toss in the fried grouper, green chili, and mustard leaves. Bring to boil then add the tamarind juice. Bring to boil for a minute.
  • Serve hot and enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 55g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3020mg | Potassium: 637mg | Fiber: 9g | Sugar: 39g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 4mg
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