Sinigang na Isda sa Miso (Ulo ng Talakitok)

Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Isda sa Miso is another popular dish in Laguna. Miso is used in sinigang na kanduli with mustasa and labanos. How ever any other white meat fish can be cook with sinigang sa miso especially the head of big fish which are best for sinigang. Miso is a fermented soy bean of Japanese origin. It is the same miso used in the miso soup.

Sinigang na Isda sa Miso

The saltiness of miso, sourness of tamarind, bitterness of mustasa and distinct aroma of labanos gives the broth of this sinigang a unique flavor to enjoy.

Ingredients:
Miso

Sampalok

1 k. big size talakitok, fish head
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, white or yellow
1/4 head garlic, chopped
1 big bundle leeks or spring onion, cut into 2” length
1 medium size labanos, sliced diagonally
2 bundle mustasa, stem trimmed
100 g. unripe sampalok, tamarind fruit
4 pcs. siling haba
salt
cooking oil

Cooking procedure:
Sinigang na Isda sa Miso - Cooking Procedure

Ask the fish monger to cut fish head into serving pieces. Wash fish head thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp then into a bowl. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion, tomato add in 8 to 10 cups of water and tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add fish head and simmer for 8 to 10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for 2- to 3 minutes. Then add leeks or spring onion and cook for another 1 to 2 minutes or until vegetables are cooked. Serve hot with patis, kalamansi and sili dipping sauce.

Comments

  1. AnonymousJune 9, 2008 at 12:35 PM

    You know what I use instead of the hard to find miso? The tahina/hommos paste in the can which works and tastes just the same. Try it the next time you cook Sinigang sa Miso and let me know how you find it.

    ReplyDelete
  2. AnonymousJune 9, 2008 at 6:41 PM

    Hi Shelly one of my colleagues was suggesting using those Lebanese hommos pastes, now I definitely have to try it…

    ReplyDelete
  3. AnonymousOctober 31, 2009 at 7:30 AM

    i use fried bangus instead of the big fish head, try it, u guys might like it.

    ReplyDelete
  4. Elsa DuboisJuly 20, 2011 at 1:15 AM

    I just made pesang isda for the first time but for the sarsang miso, I used chick peas and navy combined. It was my first time so maybe next time I will use strictly chick peas only.

    ReplyDelete

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