Sinigang na Hito sa Miso

5 from 5 votes

With the plump catfish, crisp labanos, peppery mustard leaves, and flavorful soup, this Sinigang na Hito sa Miso is scrumptious! It's filling and comforting on its own or with steamed rice, especially in chilly weather.

Prep Time15

Cook Time20

Total Time35

Course: Main Entree, Soup

Cuisine: Filipino

Servings: Servings

Calories: 450kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
2 tomatoes, chopped
1 cup miso soy paste
6 cups water
1 package (1.4 ounces) tamarind base
1 tablespoon fish sauce to taste
1 radish, labanos, peeled and cut into 1/-inch thick wedges
2 pounds (about 2 pounds) whole catfish, cleaned, gutted, and cut into parts
1 bunch mustard leaves, ends trimmed and cut into 4-inch lengths
salt to taste

US Customary - Metric

Instructions

In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until aromatic.
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice. Add miso and cook, stirring regularly, for about 3 to 5 minutes.
Add water and bring to a boil.
Add tamarind base and stir until dissolved.
Season with fish sauce to taste.
Add radish and cook for about 1 to 2 minutes.
Add catfish. Lower heat, cover, and cook for about 7 to 10 minutes.
Add mustard leaves and cook for another 2 to 3 minutes.
Season with salt to taste. Serve hot

Notes

Along with the radish and mustard leaves, you can also add other vegetables common in sinigang like yard long beans, eggplant, and okra. You can also add siling haba or finger chili peppers for a slight kick of spice.

Nutrition