Sinigang sa Miso

Though my husband and I are currently in a Muslim country, we still try our best to somehow follow our Catholic tradition of avoiding pork or beef meat during Holy Week. So, for several days now, we are having vegetables and seafoods for our meal.

My husband particularly requested for Fish Sinigang sa Miso for our weekend dish. It was a bit of challenge for me since I don't know where to find miso here in Abu Dhabi. I even asked my brother for suggestion and procedure how to cook it. Sinigang sa Miso is one of my Mom's specialty that my husband was really spoiled. Good thing that I found Sinigang sa Miso Mix powder in a Filipino grocery near my office. One more thing is that I don't know how a mustard leaves looks like here in UAE. So, I really have to asked to the seller if they have mustard leaves, it was funny that they will answer me, "yes, we have mustasa!"

Friday morning, my husband and I went to fish market and bought Maya-maya, which again, I am not familiar with how it looks like. Thanks to my friend (fish seller) for helping us to identify Maya-maya fish.

You can use many other kinds of fish. Some used milk fish (bangus) and some used salmon. You can also use other vegetables for sinigang like radish (labanos), okra and string beans.
Ok, everything from my list of ingredients are complete, so here's how it goes.

  • 1 kg Maya-maya cuts
  • 2 bunches mustard greens (mustasa)
  • 2 large tomatoes, sliced
  • 2 tablespoon ginger - sliced
  • 1 medium onion, diced
  • 1 pc long green chilli (siling pangsigang)
  • 1 pc hot chilli pepper
  • 1 sachet Knorr Sinigang sa Miso powder mix
  • 3 cups water
  • 2 tablespoon cooking oil
  • 2 tablespoon fish sauce

  1. Heat a cooking pot and then pour-in cooking oil.
  2. Put onions, ginger, tomatoes and hot chilli, saute for 3 minutes.
  3. Add fish sauce and the miso powder, cook for another 2 minutes.
  4. Put-in the water and then stir. Bring to a boil.
  5. Put-in the long green chilli and the fish. Cook for 10 to 15 minutes in low heat.
  6. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
  7. Serve and enjoy!

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