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Focused recipe

Sinigang na Bangus Belly sa Miso

Filipino sour soup with boneless milkfish belly, vegetables, and savory miso broth

Difficulty Medium
Time 30 min
Servings 4
Ingredients 11
Steps 9
Sinigang na Bangus Belly sa Miso
Filipino Updated 8/15/2016

Ingredients

Measured from the catalog payload.

  • 2 lbs boneless bangus belly
  • 40 grams sinigang powder
  • 6 tablespoons miso paste
  • 2 pieces plum tomato wedged
  • 1 piece yellow onion sliced
  • 10 pieces okra
  • 1 piece daikon radish sliced
  • 4 pieces long green pepper
  • 6 cups water
  • 1 bunch mustard green
  • 2 tablespoons fish sauce

Instructions

9 cooking steps

  1. Pour water in a cooking pot. Bring to a boil.
  2. Add tomato and onion. Cover and boil for 5 minutes.
  3. Stir-in Miso paste and cover the pot. Cook for another 3 to 5 minutes
  4. Carefully add the bangus belly. Cook for 5 to 7 minutes in low to medium heat.
  5. Add the Daikon, okra, and green peppers. Cover and Cook for 5 to 8 minutes.
  6. Pour the contents of the sinigang mix package in the cooking pot. Stir. Add fish sauce.
  7. Add the mustard greens. Cover the cooking pot and continue to cook for 4 minutes.
  8. Transfer to a serving bowl. Serve.
  9. Share and enjoy!

Catalog details

Useful for browsing and sync.

Fish No tags Public recipe Revision 1

Recipe notes

  • Adjust sourness to taste by varying the amount of sinigang mix.

Storage notes

  • Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid breaking the fish.