How To Cook The Best Sinigang Na Bangus Sa Miso

Stew recipes are the popular cuisines in the Filipino food palette. It’s either sour and savory, which enhances due to the different spices used in it. 

One famous stew dish is the Sinigang na Bangus. It is a sour type of stew made from onion, garlic, ginger, tomatoes, a souring agent, the tamarind, and the bangus. 

But Filipinos are creative not only in mind but also in their taste buds. So, they elevated the hearty, simple dish- Sinigang na Bangus into Sinigang na Bangus sa Miso, which displays an umami flavor because of the added ingredient, which is the Miso paste. 

If you are a fish lover and wonder how the dish’s taste turned out when you add miso to it, you must continue reading this article. We would give you insights to recreate this wonderful classic dish and elevate it to another superb version that you would surely love. 

Keep on diving in and discovering the Sinigang na Bangus sa Miso recipes that you would be proud to serve with your family, loved ones, and friends.

What is Sinigang Na Bangus Sa Miso

Credits To: Ang Sarap

Sinigang na Bangus sa Miso is a classic dish that many Filipinos love to eat and serve almost every day. It is an elevation of ordinary fish sinigang that you commonly encounter. 

The miso ingredient in this featured dish gives a great source of umami flavor, making the dish stand out—naturally, many used Tuna and other fishes to create this dish. 

But to elevate the simple Sinigang na Bangus adding miso is perfect for it. This dish used Milkfish or Bangus as the main ingredient. 

Cooking this featured fish dish is not difficult at all if you know how to cook Sinigang recipes. This dish requires you only to add more ingredients like the miso when creating the dish. 

You have to saute all the garlic, onion, and tomatoes, then add miso. It’s either white or yellow-colored miso. After that, you could boil it for a few minutes. Then, add the fish (bangus) to the miso mixture, and the souring agent could be tamarind, lemon juice, bilimbi, or any other sour agent you could use. 

Simmer the dish for 15-20 minutes until the cooked fish is perfect. Season it with salt or fish and ground pepper. You could also add vegetables like mustard leaves, okra, and many more.

Ways to Cook for Milkfish Soup

Credits To: Yummy

Sinigang na Bangus sa Miso is a stew dish that you could cook in many ways. Here are all the methods on how you could cook the featured dish. 

Pressure cooker Milkfish soup

Bangus is easy to cook fish that doesn’t require a long cooking time. But cooking it in a pressure cooker would make the fish and the dish cook beautifully. 

Pressure cooking is cooking recipes under high-pressure steam in a sealed container known as a pressure cooker. You have to set the temperature to about 212 degrees Fahrenheit. It is one of the great ways to cook the featured dish. 

Instant pot Milkfish soup

Another perfect way of cooking the dish is in the instant pot method. It is the fastest way to cook the dish since you have to use a multi-cooker. Wherein, like the pressure cooker, you have to make sure that the heat temperature is 212 degrees Fahrenheit as well. 

It is much easier because you could set it in the multi-cooker. It is a combination of the pressure cooker and slow cooker. That is why cooking in this method is another perfect way to make the featured fish dish. 

Stovetop Milkfish soup

Stovetop cooking is the traditional way of cooking the featured fish dish recipes. You could simmer, saute, and pan-frying recipes in this method of cooking savory and sweet recipes. 

You have to put the cooking equipment like a casserole or pot on the top of the burner. Let it achieve its designated heat temperature to cook the fish. In this way, you could perform all sauteing, simmering, and even boiling recipes easier. 

Other Delicious Variants of these Filipino Recipes

Bangus recipes like Sinigang sa Miso is a great dish to recreate using different variations and ingredients. It allows you to discover different flavors, tastes, and textures, which enrich your culinary skills. 

Red Sinigang na Bangus sa Miso Recipes

Red sinigang is another superb elevated version of the featured dish. Aside from the original ingredients used in it, You could add tomato sauce to it. It adds to the sour taste, flavor, and appearance of the featured dish. 

Tomato Sauce is a versatile ingredient that you could use in a variety of recipes. You would enjoy its sour and savory taste, yet it’s nutritional and contains health benefits. 

This amazing Red Sinigang na Bangus sa Miso is very rich in protein that helps the body to develop, repair, and grow. It is a great iron source that normalizes the body’s metabolism and niacin, promoting great and normal digestion. 

Kapampangan Style 

Kapampangan style of cooking Sinigang na Bangus sa Miso is very authentic. They fried the fish first before adding it to the miso mixture to ensure that the fish was in perfect texture and cooked beautifully. 

Pan-frying is the perfect way to preserve the moisture of the protein, such as the bangus. It helps you to avoid overcooking it. You could also ensure that the cooked on the flesh of the fish is in perfection. 

This version incorporates the richness in the fish’s taste and flavor by frying it before putting it into the miso mixture. 

With Kamias (Bilimbi) 

In this version, however, instead of using tamarind as the sour agent of the dish. You could use bilimbi (sour tropical fruit) or kamias as a sour agent to the dish. It has a nice sour taste, which makes your dish stand out. 

Bilimbi or Kamias Is one of the most common souring agents used in many Pinoy recipes such as pinangat, Paksiw, and sinigang. It has a rich flavor, which makes a certain dish appealing and delicious. 

It is an ingredient that you could find easily in the market or the backyard of your home. It is a versatile ingredient that you would enjoy to cook and use as an ingredient in many recipes. 

With Malunggay (Moringa)

Many Pinoys are fond of adding Malunggay or Moringa leaves in every dish because of its health benefits and, of course, it’s versatile flavor. It also adds more green color to the appearance of the famous Pinoy stew dish. 

The leaves of Moringa or Malunggay leaves could use in various ways, perhaps the most commonly added vegetable leaves to a broth-based soup like the Sinigang na Bangus sa Miso. Leaves of Moringa are the most nutritional part of the Moringa plant, a great source of vitamins A, B, C, K, manganese, and protein. 

With Lemon juice

Lemon juice is one of the outstanding souring agents used in various cuisines. Also, its natural and fresh sour taste gives a punch to the taste of every person who eats the dish along with it. You could use it as a preservative and marinade in many recipes. 

This particular version of the Sinigang na Bangus dish allows you to use lemon juice as an alternative souring agent instead of using tamarind or bilimbi as a souring agent. This souring agent would surely add great flavor and authentic taste to the wonderful Bangus recipes.

Trivia about Sinigang Na Bangus

Did you know that Miso is a well-known Japanese ingredient used in making spreads, soups, sauces, and pickling vegetables? Are you surprised? It is a staple seasoning in Japan and brought in the Philippines used in traditional and modern cooking. 

You could use this miso in varieties of cooking described as sweet, salty, fruity, earthy, and savory. It also contains vitamin B12 but some expert claims that it is a source of Lactobacillus acidophilus.

Sinigang, however, is a well-known Pinoy dish that has many variations. In the nominalized form of Tagalog verbs, Sinigang means “stewed.” The dish originated in the Tagalog region. Hence it has similar sour soups and stews found in the Visayas and Mindanao region like linarang. 

The well-known Malaysian dish called Singgang is a dish derived from the Pinoy Sinigang dish.

Tips

Here are a few useful tips that you could apply when recreating the stew dish featured here.

  • You could use any variety of white fish, but bangus is one of the perfect proteins to use in the dish.
  • Remove the scales and the gills, even the innard of the bangus. 
  • You could use mustard leaves to substitute water, spinach, and other vegetables to balance the dish’s sour, savory, and earthy flavor. 
  • You could use different souring agents such as tamarind, bilimbi, lemon juice, or any other ingredient to produce a sour taste to the dish. 
  • Use the water used in washing the rice instead of plain water. The starch from the rice will help thicken the soup.

Troubleshooting

Saving your dish that is about to ruin is your only and last choice. So, we would give you saving tips for you to pull off the featured dish still. 

  • If the dish is very sour because you put many souring agents, add water to it.
  • If you taste it and it’s a bit bland on the salty side, add salt until you reach the dish’s desired saltiness. 
  • Avoid using too many seasonings to save the dish easily. The more seasoning you put into it, the harder you would save your dish. 
  • Add more vegetables that could absorb the soup’s excess water if you put too much water into it.

Best Serve With

Stew recipes like Sinigang na Bangus sa Miso are not perfect for serving alone. You could add different recipes to make them more delicious and appealing when you serve it. So, we try to look for a few recipes that surely help the dish to stand out. 

  • Fish Sauce with Chili- is one of the perfect sauces to dip in when served along with the featured sour stew dish. 
  • Hot cooked Rice- is one of the great foods to partner with the stew dish featured here to stand out. 
  • Korean Fried Chicken– is a dish that is perfect for stew recipes to serve along with it. It helps the featured dish to stand out. 
  • Tonkatsu– is one of the favorite recipes perfect to combine with the Miso dish since it is also a Japanese dish. 
  • Pinakbet – is a vegetable dish that helps the featured stew dish incorporate its sour flavor. It complements the featured dish since the pinakbet is a bit salty and savory than the stew dish. 
  • Ginisang Ampalaya– is a wonderful dish with a bitter after-taste because of the protein used in it but balances the featured dish’s sour taste. 
  • Ginisang Baguio Beans– is another vegetable dish that highlights the dish’s taste and delicate flavor. 
  • Breaded pork chop– is a pork dish that is closely similar to the tonkatsu dish, which compliments the featured stew recipes.  
  • Sweetened Saba banana– is a dessert that is normally and particularly served after eating fish recipes like these recipes. 
  • Maruya Saba banana– is one of the great desserts to eat with the featured fish stew dish. 
  • Alpahor na Kamote– is a sweet delicacy that many Filipinos love to eat after eating the fish stew dish featured here. 
  • Pineapple juice is the perfect drink to serve with the dish because it eliminates the slimy taste after eating it. 

Conclusion

Fish recipes are authentic and unique in taste and flavor as well. Many Filipino recreate this dish repeatedly because of the other variations and versions you could do in this dish. 

Though not all people are fish lovers, this fish stew dish would capture your taste buds and heart as you try to eat and serve this dish in your dining. You could elevate it using different ingredients you could find that complement and enrich the dish’s taste. 

You could serve it as an appetizer, main dish, or comfort food during winter. The dish has a perfect balance of saltiness, savoriness, and sourness that surely satisfy your hunger. 

So, why don’t you try this dish? It is a simple, easy, and healthy dish which benefits your loved ones. Try discovering this fish stew dish to enlarge your culinary experience in Filipino fish recipes. 

You could try other fish recipes. Visit our website www.eatlikepinoy.com for more amazing fish recipes and other recipes you could recreate and serve on any occasion.

sinigang na bangus sa miso in a large bowl
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Best Sinigang Na Bangus Sa Miso Recipe

One of the most popular dishes in the Philippines. This soup makes use of milkfish which has a delicious fat found in the belly.
Course Main Course
Cuisine Filipino
Keyword Seafood Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 336kcal
Cost $5-20

Ingredients

  • 1 pc Milkfish slice into 4 pieces and cleaned
  • 1 thumb Ginger cut into strips
  • 1 pc Onion cut into strips
  • 2 pcs Tomatoes medium and cut into strips
  • 1/2 kg Tamarind
  • 1/4 cup Miso
  • 1 pc Radish cut into 1 inch in diameter
  • 2 pcs Green chili
  • 1 bunch Water spinach hard stem removed
  • 2 pcs Taro fruit cut into big slices
  • 5 cups Water
  • 1 tsp Salt

Instructions

  • Boil tamarind in a pot for 5 minutes with 1 cup of water. After 5 minutes, set aside
  • In another pot, pour the water and add miso. Mix until miso melted.
  • Now add onion, tomatoes, and ginger. Boil for 10 minutes.
  • After 10 minutes, add taro fruit and radish. Boil for another 5 minutes.
  • After 5 minutes, add milkfish and boil for 5 minutes.
  • In the meantime, crush the boiled tamarind and filter.
  • Now add the water spinach and green chili into the pot then boil again for another 5 minutes.
  • After 5 minutes, add salt and the filtered boiled tamarind. Boil for 2 minutes.
  • Serve hot and enjoy!

Nutrition

Calories: 336kcal | Carbohydrates: 83g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1290mg | Potassium: 865mg | Fiber: 8g | Sugar: 73g | Vitamin A: 934IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 4mg
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