Sinigang na Hito sa Miso


Another delicious fish style sinigang using catfish. I’m sure fish sinigang is healthier alternative than other meat in cooking sinigang. But preparing catfish in cooking need some technique unlike other fishes. Catfish is alive when sold in wet markets or supermarkets and luckily the vendor usually do the cleaning and gutting the fish. All you have to do is cook it but since it has a stronger fishy odor and their skin produce slime, some pour hot water or rub it with salt. Slightly frying the fish for a few minutes before proceeding with the recipe is also a good technique for removing the fishy odor.

To cook hito sa miso; Fry hito a little to remove odor. Saute onion and tomatoes. Pour dissolved miso, season and let boil. Add hito and vegetables. Simmer for another 2 minutes or until vegetables are cooked. Put siling haba.

Sinigang na Hito sa Miso is a delicious soup you’ll love year-round. With the moist catfish, tender-crisp veggies, and tamarind-miso flavored broth, it’s tasty, filling, and great with steamed rice.

Table Of Contents

  • Ingredient notes
  • How to clean hito
  • Quick tip
  • How to serve and store
  • Sinigang na Hito sa Miso

Sinigang na Hito sa Miso is another delicious variation of the classic Filipino Sinigang using catfish or hito. Like most sinigang, it includes tamarind to perk up the broth with a fruity tart taste. However, this hito version has added a layer of flavor from miso paste, fermented soybean paste, or miso.

With the plump and succulent catfish, crisp labanos, peppery mustard leaves, and flavorful soup, this Sinigang na Hito sa Miso is scrumptious!  It’s filling and comforting, especially in chilly weather.

Ingredient notes

    • Hito or catfish– fresh-water fish with black skin and is very slippery. They are known to have a “beard” or “whiskers”. You can also use kanduli which is another type of catfish and is silvery gray in color.
    • Tomatoes– I like to use ripe Roma tomatoes as they have a sweet and juicy taste
    • Ginger– adds a tangy freshness, light spiciness, and warmth to the dish. It also neutralizes the fishy odor of the catfish.
    • Miso– Philippine miso is usually yellow to light brown in color. It is made from soybeans that have been fermented with barley.  It has a mild, earthy flavor and is usually used in soups or as a condiment.
    • Tamarind– If using fresh unripe tamarind, boil to soften, place them in a sieve then mash them to extract the pulp and juice.
    • Labanos– called daikon or white radish. It has a crispy texture and mild, slightly sweet flavor.
    • Mustard leaves- have a sharp, biting peppery somewhat spicy taste. Alternatively, you can use bok choy if mustard leaves are unavailable.

How to clean hito

Scrubbing the catfish with salt and calamansi juice helps remove the slime from the skin and neutralize the muddy taste.

      1. To prepare for cooking, rub the fish thoroughly with rock salt and let it sit for a few minutes.
      2. Scrape the salt off with a blunt knife.
      3. Rinse with vinegar or calamansi juice and rub it again with salt.
      4. Lastly, rinse the fish very well in cold water.

Quick Tip

Along with the radish and mustard leaves, you can also add other vegetables common in sinigang like yard long beans, eggplant, and okra. You can also add siling haba or finger chili peppers for a slight kick of spice.

How to serve and store

  • Serve this catfish sinigang piping hot with steamed rice and spiced patis as a dipping sauce.
  • Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
  • Reheat it in a saucepot over medium-low heat to 165 F.

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