February 21, 2007
sinigang sa miso ( sour fish soup in miso broth )
This dish is usually my first request for my sister-in-law to cook when I visit Manila. This is another sinigang version, which is a simple sour soup made with pork or fish. In Manila, fresh bangus or milkfish is the most popular choice for this dish. Made with miso ( soybean ) paste, the miso is sauteed with garlic, onions and tomatoes then flavored with sour tamarind broth. I was thinking about this fish dish and I remember miso paste is sold at the same Korean store we visited weeks ago. Fresh salmon, a good substitute for the milkfish, is always available in the grocery fish section. I chose a piece with a little of the belly part. The result was a most flavorful soup. This miso paste is used for the traditional Japanese miso soup but I think it worked well for this dish. It was much saltier and a little different in texture and taste than the miso we have in Manila, but there are some low salt varieties available, which I need to get next time. For the vegetables, mustard greens are the top choice but any green leafy vegetables like green leaf lettuce and escarole work very well. Serve hot with rice.