Receta Sinigang na Bangus sa Miso

Like the adobo there are many variations of sinigang where different meats like pork, beef, chicken, fish and shrimps can be used. Tamarind is the most common souring agent used in this dish but kamias, balimbing, green mango, lemon, calamansi and santol are the other alternative ingredients that can be used. From here additional ingredients can be used to alter and enhance the flavour like our post today where we use miso. It is such a nice addition to this dish as the umami flavour blends well with the tamarind flavour, then mix that to the delicate milkfish then you have a champion of a dish. Sinigang na Bangus sa Miso   Save Print Prep time Cook time Total time   Serves: 5-6 Ingredients 2 pcs milkfish / bangus, sliced into sections 1…