Sinigang na Hito sa Miso

Ingredients:
1 kilo hito(catfish), clean and cut into serving pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
2 tablespoons vegetable oil
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
3 green chili(siling haba)

Procedures:
Part 1
1. In a pot, arrange hito then pour 1/4 cup vinegar. Bring to boil, drain and set aside.
2. Dissolve miso paste in 1 cup warm water, strain and extract juice. Set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso juice, water and sinigang mix then bring to boil. Add water if needed.
3. Add hito then cover and simmer for 5-8 minutes.
4. Adjust seasoning then add green chili and mustard leaves, simmer for 3 minutes.
5. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Sinigang sa Miso(Salmon)

Filipino Style Recipe: sinigang sa miso(salmon) or salmon in miso-tamarind soup is another simple and easy Filipino dish. This is similar to sinigang sa miso(maya-maya) that has a sour broth. Normally the salmon cooked and simmered in a combination of rice washing, onions, tomatoes, vegetables, tamarind and miso paste which gives a sour taste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5-6 persons

Ingredients:
1 kilo salmon, sliced with belly portion
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
5 tablespoons lemon or calamansi juice
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1(Optional)
1. Marinate salmon in lemon juice, salt and pepper for 15 minutes.
2. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.
2. You may add more vegetables in the sinigang like string beans.

Sinigang sa Miso(Maya Maya)

Filipino Style Recipe: sinigang sa miso(maya maya) or snapper in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. Normally the snapper cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.

Estimate Time of Preparation and Cooking: 40 minutes to 55 minutes.
Good for 3-5 person.

Ingredients:
1 kilo snapper(maya maya)
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
1 radish, sliced(optional)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried fish and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.