Sinigang sa Miso

One of the many things I am most happy about in my life now is the fact that my military husband does chores when he's at home! I mean, it may be trivial for a lot of women but it is for this stay-at-home momma. You see, he has to be away from us to be able to provide but he still does what he can to fulfill the responsibilities that raising a family entails. And I super appreciate him for that. Of course, I reciprocate not just by being a chill and fun wife but also through my kitchen skills. If other women shower their men with expensive toys for the big boys, I hit my husband's stomach (where his heart truly is) wildly. Like, I regret I created a monster kind of hitting, haha.

So when he was here for a short break last week, he requested for Sinigang sa Miso. I willingly obliged. Sinigang is a family favorite. We love it whatever meat is used. Yes, even the baby foodie who now eats rice and sabaw all the time.

For this recipe, I used the authentic Maya-Maya, the one that lived in the ocean. Yes, the fish has a doppelgänger in the river called 'Imelda' but often labeled as Maya-Maya in the market. The latter is the more affordable version, that's why it gets more appeal to the masses. The authentic I bought cost around ₱340+ per kilo. Yes, more expensive than chicken. But guysh, it was worth it. Its meat is still tender, moist and delicate even after boiling and browning its sides first. Why did I brown it? It adds character and flavor to the soup! It's just me ha but Maya-Maya is gray so cooking it as it is won't make the dish visually enticing.

So if you're convinced that this is going to be your go-to Sinigang sa Miso recipe, here's how I did it!

Ingredients:

- 4 slices of fish (can be milk fish or red snapper)

- 2 bunch of mustasa (mustard leaves) 

- 1 radish, quartered

- 3 tomatoes, chopped

- 1 medium onion, quartered

- 3 cloves garlic, minced

- 2 pieces green chilies

- 1/2 cup miso paste

- small packet of sinigang mix

- 1/4 cup fish sauce

- ground black pepper

- 5 cups water or rice washing

- vegetable oil for frying and sautéing

Procedure:

1. Season fish with salt and pepper. Brown all sides, do not overfry. Set aside.

2. In a casserole, sauté onion, garlic, tomatoes and miso paste. Let it cook for about two minutes. Please do not burn. No one likes a bitter soup.

3. Pour 5 cups of water and season with fish sauce and ground black pepper depending on your preference. Cover and let it boil.

4. Once it rolling boils, add the fish slices, radish, green chilis and sinigang mix. You may use sampaloc extract if you're felling extra.

5. Cook until radish is tender. Do not mix as the fish slices might break into pieces. 

6. Add mustard leaves then put off fire. Do not cover so the leaves won't turn grayish green. Serve with lots of rice!

For more easy-to-follow recipes, click here: #RoyalDomesticityRecipes