Wednesday, 21 November 2012

Sinigang na Tilapia sa Miso




Noodles are one of my many favorites specially Chinese, Indonesian, and Malaysian noodle dishes.  My pre-conceived taste of noodles should be savory or a bit salty, sometimes salty-a-bit-sweet but not sweet. Sometimes I cook noodles with a tinge of sweetness but the sweetness doesn't overpower the whole flavor of the dish. The crispy noodles we had at North Park (Trinoma) was so cloying sweet.  I used to like the crispy noodles that North park is serving, well, that was before I went out of the country and stayed for a long time in a country where noodle is a staple.  Not only that, the type of noodles and noodle cuisines is so much diversified that you can distinguish the taste from one cuisine to another.  Shall I blame my dislike of North park's crispy noodles to my "now-discriminating-palate"? or the quality of dishes at north park declined? Oh well.  Speaking of North park, my sisters got the lechong macau and the boneless chicken chop which I also didn't find appetizing.

Anyway, what we are about to post is not about any Chinese fish dish.  It's still a Filipino fish dish using an ingredient that has a Japanese influence on it.  And, yep,  I just have known that miso is a traditional Japanese seasoning that is in thick paste form.   According to my research over the internet, miso is made by fermenting barley, rice, and soy beans with the use of salt and kojikin (a certain type of fungus).  Miso is mostly use in Japanese cuisines to season soup specially miso soup.  

The miso I used to see in hypermarkets and Japanese stores in Singapore comes in brown or white color and they taste somewhat salty and sour, or sour -salty depending on your tastebuds. In the Philippines, miso is used as seasoning for sinigang or sour soup.  That's so far that I know of.  But I only have encountered one kind of miso paste here, the yellow one.  Not sure if there are white or brown colored miso, maybe unless I go to Japanese stores. In Tabuk, I was only able to buy miso once and it was the yellow type. 

This is my very first time to cook a dish using miso and I am not sure if it is right because my parents and siblings told me that it didn't taste good.  They just end up eating the fish without touching the soup :-(  anyway, I am still posting my recipe and please do tell me what went wrong with it?  Thanks a bundle


     SINIGANG NA TILAPIA SA MISO

Ingredients:

Tilapia, sliced into desired portions - 3 whole
Yellow Miso - 1/2 cup
Sinigang sa Sampaloc mix - to taste
Ripe Tomatoes - 2 medium
Onions, diced - 1 medium
Garlic, crushed - 5 cloves
Ginger, diced and crushed - 1/2 thumbsize
Water Spinach (kangkong) - 1 bundle
Fish Sauce - 1 tbsp
Salt and black pepper to taste
Water - to fill 1 inch above the fish slices
Vegetable oil - 2 tsp

Cooking Procedure:

1.  Heat oil in a wok then sauté the garlic then the onions, ginger, and tomatoes until they are aromatic and the tomatoes softens.
2.  Add in the miso and continue sautéeing for a minute.  
3.  Pour in the water, the fish sauce, sinigang mix, and black pepper.  Bring to a boil.
4.  Toss in the tilapia and let the mixture simmer until the fish slices are cooked.
5.  Add in the water spinach and simmer for about a minute then remove from fire. 

© Fresha-licious (21November2012)

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