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Sinigang na Bangus sa Miso
A savory and comforting soup featuring milkfish simmered in a rich miso broth, a delightful twist on the classic sinigang.
⏱️ 45 minutes • 👥 Serves 6 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐1 kilogram, cleaned and cut into serving pieces Bangus (Milkfish)
☐4-6 tablespoons, adjust to taste Miso Paste (preferably Tawilis)
☐1 bunch, roughly chopped Kangkong (Water Spinach)
☐1 cup, cut into 1-inch pieces Sitaw (String Beans)
☐1 can (400ml) Gata (Coconut Milk)
☐4-6 tablespoons, adjust to taste Calamansi Juice
☐2-3 tablespoons, or to taste (optional, for extra sourness) Siling Panigang (Tamarind), or Sampalok (Tamarind)
☐1 medium, chopped Onions
☐1 thumb-sized piece, sliced Ginger
☐4 cloves, minced Garlic
☐to taste Salt and Pepper
☐6 cups Water
How to luto (Cooking Steps)
1. Sauté onions, ginger, and garlic until fragrant. Charaught naman 'yan, girl!
2. Add the bangus and cook until lightly browned. As in, 'wag masyadong sunog ha!
3. Pour in the water and bring to a boil. Then, add the miso paste, stirring constantly to prevent clumping. Ang sosyal naman ng miso paste natin, teh!
4. Add the sitaw and sili (if using). Simmer for about 15 minutes, or until the sitaw is tender-crisp. 'Wag masyadong malambot ha, sayang ang texture!
5. Stir in the calamansi juice and gata. Season with salt and pepper to taste. 'Wag kalimutan ang taste test, darling!
6. Add the kangkong and cook for another 2-3 minutes, or until wilted but still vibrant green. 'Wag naman maging kamote ang kangkong, sayang!
7. Serve hot with rice. Perfect with a side of atchara or bagoong, bes!
Tips
For a richer flavor, use a combination of miso pastes. Don't be shy with the calamansi, it brightens up the whole dish. And always, always taste as you go, para sosyal ang luto mo!
Luto Time: 45 mins
Serves: 6
Easy

Sinigang na Bangus sa Miso

A savory and comforting soup featuring milkfish simmered in a rich miso broth, a delightful twist on the classic sinigang.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/12 items
How to Cookhow to luto
1Sauté onions, ginger, and garlic until fragrant. Charaught naman 'yan, girl!
2Add the bangus and cook until lightly browned. As in, 'wag masyadong sunog ha!
3Pour in the water and bring to a boil. Then, add the miso paste, stirring constantly to prevent clumping. Ang sosyal naman ng miso paste natin, teh!
4Add the sitaw and sili (if using). Simmer for about 15 minutes, or until the sitaw is tender-crisp. 'Wag masyadong malambot ha, sayang ang texture!
5Stir in the calamansi juice and gata. Season with salt and pepper to taste. 'Wag kalimutan ang taste test, darling!
6Add the kangkong and cook for another 2-3 minutes, or until wilted but still vibrant green. 'Wag naman maging kamote ang kangkong, sayang!
7Serve hot with rice. Perfect with a side of atchara or bagoong, bes!
Tipstips

For a richer flavor, use a combination of miso pastes. Don't be shy with the calamansi, it brightens up the whole dish. And always, always taste as you go, para sosyal ang luto mo!