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Fried Bangus Sinigang sa Miso

Fried Bangus Sinigang sa Miso

⏱ Prep: 5 min ⏱ Cook: 30 min

Ingredients

  • 1 large arge fresh bangus (milkfish, scales and innards removed)
  • 1 bunch spinach
  • 4 piece tomatoes (quartered)
  • 3 tbsp white or yellow miso paste
  • 2 medium yellow onion
  • 1 tsp minced garlic
  • 1.5 tsp ground black pepper
  • 2 tbsp fish sauce (patis)
  • 2 tbsp sea salt
  • 3.25 cup oil
  • 7 cup water

Instructions

  1. Wash the milkfish and then let the water drip. Pat dry using a paper towel.

  2. Slice the milkfish diagonally crosswise about one and a quarter inch thick.

  3. Rub the seasalt all over the sliced fish. Let it stay for 15 minutes.

  4. Meanwhile, heat the cooking oil in a pan.

  5. When the oil becomes hot, pan fry the milkfish for about 3 to 4 minutes per side. There will be lots of splatter action so make sure that you cover the pan while frying.

  6. After the fish has been fried, scoop about 2 tablespoons of cooking oil from the frying pan. Pour it in a clean cooking pot and then heat.

  7. Saute the garlic, onion, and tomatoes until the tomatoes are soft.

  8. Put-in the ground black pepper and miso paste. Stir and then pour-in the water. Let boil.

  9. Add the sinigang mix and then put-in the fried milkfish. Simmer for 15 to 18 minutes.

  10. Pour-in the fish sauce. Stir and then add the spinach.

  11. Cover and then turn the heat off. Do not remove the cover for at least 8 minutes to cook the spinach.

  12. Transfer to a serving plate. Serve.

  13. Share and enjoy!