Imagine a steaming bowl of tangy, umami-rich soup that instantly transports you to the heart of the Philippines, where every spoonful tells a story of tradition and flavor. Sinigang na Bangus Belly sa Miso is not just a recipe; it's a culinary journey that combines the delicate richness of milkfish belly with the complex depth of miso, creating a symphony of tastes that will make your taste buds dance with delight. Get ready to unlock the secrets of this soul-warming Filipino delicacy that promises to turn an ordinary meal into an extraordinary experience!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500g bangus belly (milkfish belly)
- 1 medium onion, quartered
- 2 tomatoes, quartered
- 1 radish, sliced
- 1 cup sitaw (string beans), cut into 2-inch pieces
- 2 tablespoons miso paste
- 4 cups water
- Salt and pepper to taste
- 1-2 pieces green chili (optional)
Instructions
- Begin by preparing all your ingredients. Rinse the bangus belly under cold water and pat it dry with paper towels. This helps to remove any excess moisture and ensures a better sear.
- Quarter the onion and tomatoes. Slice the radish into thin rounds, and cut the sitaw (string beans) into 2-inch pieces. If you are using green chili, make a small slit on the side of each chili to release some heat during cooking.
- In a large pot, bring 4 cups of water to a boil over medium-high heat. Once boiling, add the quartered onion and tomatoes. Let them cook for about 5 minutes until the tomatoes soften and the flavors start to meld.
- Add the sliced radish to the pot and continue to cook for another 5 minutes. The radish will add a nice crunch and flavor to the broth.
- Next, gently add the bangus belly to the pot. Be careful not to break the fish apart. Allow it to cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is cooking, in a small bowl, mix the miso paste with a ladle of the hot broth from the pot. Stir until the miso is dissolved. This step helps to incorporate the miso evenly into the soup.
- After the fish has cooked for 10 minutes, add the miso mixture back into the pot. Stir gently to combine, being careful not to disturb the fish too much.
- Add the sitaw (string beans) and the green chili (if using) to the pot. Allow everything to simmer together for an additional 5-7 minutes, or until the sitaw is tender but still vibrant green.
- Season the sinigang with salt and pepper to taste. Remember to taste the broth and adjust the seasoning according to your preference.
- Once everything is cooked and seasoned to your liking, remove the pot from heat. Serve the Sinigang na Bangus Belly sa Miso hot in bowls, with steamed rice on the side for a complete meal.
Tips
- Choose Fresh Ingredients: The key to an exceptional Sinigang lies in using fresh, high-quality milkfish belly and crisp vegetables.
- Miso Mixing Technique: Always dissolve miso in a small amount of hot broth before adding it to the pot to ensure smooth, even distribution and prevent clumping.
- Fish Handling: Be gentle when adding and stirring the bangus belly to maintain its delicate texture and prevent it from breaking apart.
- Vegetable Timing: Add vegetables in stages to maintain their color, texture, and nutritional value. Harder vegetables like radish go in earlier, while tender beans are added closer to the end.
- Adjust Sourness: Traditional Sinigang is known for its sour profile. If you prefer more tanginess, you can add a splash of calamansi or tamarind juice.
- Customize Heat Level: The green chili is optional but adds a wonderful kick. Adjust the amount or remove seeds to control the spice level.
- Serve Immediately: Sinigang is best enjoyed hot, right after cooking, to preserve the vibrant flavors and vegetable textures.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 70mg
