Red Sinigang na Maya-maya sa Miso

Red Sinigang na Maya-maya sa Miso
Red Sinigang na Maya-maya sa Miso. This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow.

Sinigang na Maya-maya sa Miso

In fact I have already made a post using the yellow miso paste, Sinigang na Panga ng Bariles Sa Miso. The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great.

Here is the recipe of my version of Red Sinigang na Maya-maya sa Miso.

Ingredients:


1 large medium size whole maya-maya, sliced to serving pieces
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, yellow
1/4 head garlic, chopped
1 bundle kangkong, trimmed
2 bundle mustasa, stem trimmed
100 grams unripe sampalok, tamarind fruit
4-6 pcs. long green chili
1 packet 250 grams Filipino style tomato sauce
salt
cooking oil

Cooking procedure:
Red Sinigang na Maya-maya sa Miso - Cooking Procedure

Ask the fish monger to slice/cut fish into serving pieces including the head. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion and tomato add in 8 to 10 cups of water and the tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add in the tomato sauce, fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for another 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.

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