Sinigang is a soup dish characterized by its sourness. The most common souring ingredient used is green or unripe tamarind but other fruits like green mango, calamansi, santol (cottonfruit) and kamias (bilimbi) are also used. This particular sinigang combines the sour taste of tamarind and the salty and rich flavor of miso. The addition of mustard leaves completes this tasty and flavorful soup.

Sinigang Na Isda Sa Miso (Photo by Page Street Publishing Co.)

Yield: 6 to 8 servings

Ingredients

2 salmon heads, about 2 lbs. (900g) each, cut in half, or 4 salmon steaks

Salt, to taste

5 unripe tamarind pods or 1 (1.76-oz [50g]) packet tamarind seasoning

8 cups (1.9L) water, divided

1 (1-inch [2.5cm]) piece fresh ginger, peeled and julienned

1 large onion, sliced

1½ lb (680g) daikon, peeled and sliced diagonally into ½-inch (13mm) pieces

2 tbsp (30ml) fish sauce, plus more for serving

3 tbsp (51g) miso paste

2 cups (112g) chopped mustard leaves (gai choy), or baby spinach

2 large tomatoes, cut into the wedges

2 whole serrano peppers

Steamed rice, for serving

Procedure

Season the fish with salt. Set aside.  

If using tamarind pods, in a saucepan, combine the tamarind and 2 cups (475ml) of water. Boil over medium heat for 10 minutes or until the tamarind is soft. Using the back of a spoon, mash the softened tamarind. Strain the juice into a bowl and set aside, discarding the seeds and shells.

Bring 6 cups (1.4L) of water, if using tamarind pods, or 8 cups (1.9L) of water, if using seasoning mix, to a simmer in a stockpot. Add the ginger, onion, daikon, and fish sauce, and cook until the daikon is tender, about 5 minutes.

Add the fish and cook for 4 minutes. Add the tamarind juice or seasoning mix, and cook for 1 minute. Stir in the miso paste, mustard leaves, tomatoes and serrano peppers, and return to a boil. Season to taste with salt.

Serve hot with steamed rice and fish sauce.