Receta Sinigang na Bangus sa Miso

by Ang Sarap

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 packet Tamarind Mix (Sinigang Mix) 3 large tomatoes, chopped 1 large red onion, chopped 1 bunch mustard greens 2 pieces green finger chilies ½ cup white or yellow miso fish sauce freshly ground black pepper 1 litre water Instructions In a pot onions and tomatoes then pour water. Bring to a boil. Once boiling add fish, miso and tamarind mix, simmer for 15-20 minutes (or until cooked). Add mustard greens and green finger chilies then simmer for 2 more minutes. Season with Fish sauce and freshly ground black pepper 3.5.3226   Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Recommended