Fried Bangus Sinigang sa Miso

Ingredients for Fried Bangus Sinigang sa Miso

• 1 large fresh bangus (milkfish), scaled and gutted
• 1 bunch spinach
• 4 tomatoes, quartered
• 3 tbsp white or yellow miso paste
• 1 sachet sinigang sa sampaloc mix, for 2 liters
• 2 medium yellow onions, sliced
• 1 tsp minced garlic
• 1/2 tsp ground black pepper
• 2 tbsp fish sauce (patis)
• 2 tbsp sea salt
• 3/4 cup cooking oil
• 6–7 cups water

How to cook Fried Bangus Sinigang sa Miso

1. 1.Rinse and thoroughly pat dry the bangus; cut diagonally into 1 1/4-inch pieces, rub with sea salt, and rest for 15 minutes.
2. 2.Heat oil over medium-high heat and fry bangus, covered against splatter, for 3–4 minutes per side; set aside.
3. 3.Heat 2 tablespoons frying oil in a pot. Sauté garlic, onions, and tomatoes until the tomatoes soften.
4. 4.Stir in pepper and miso, add water, and bring to a boil. Add sinigang mix and fried bangus; simmer 15–18 minutes.
5. 5.Stir in fish sauce and spinach. Cover, turn off heat, and let stand 8 minutes before serving.