Sinigang sa Miso with Pompano
This Sinigang sa Miso with Pompano is a cozy Filipino fish soup made with tender pompano, miso, tomatoes, ginger, bok choy, and a tangy tamarind broth. It comes together in about 30 minutes, making it perfect for busy weeknights when you want something warm, sour, savory, and comforting.
Servings: 6 servings
Calories: 245kcal
Equipment
- Large pot or Dutch oven
Ingredients
- 2 whole pompano fish cleaned and cut into large pieces
- 2 tablespoon olive oil
- ½ cup chopped onion
- 3 thumbs ginger sliced into thin strips
- 2 tomatoes quartered
- 6 to 8 cups water enough to cover the fish comfortably
- 2 tablespoons miso white or yellow
- 1 packet sinigang mix
- 2 to 3 tablespoons patis plus more to taste
- 1 to 2 green chilies or sili pangsigang
- 2 cups bok choy trimmed
- 1 small eggplant sliced, optional
- 1 cup sitaw cut into 2-inch pieces, optional
- 1 cup labanos sliced, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for about 2 minutes, or until softened.2 tablespoon olive oil, ½ cup chopped onion
- Add the ginger and tomatoes. Cook for 3 to 4 minutes, pressing the tomatoes down slightly so they start to soften and release their juices.3 thumbs ginger, 2 tomatoes
- Pour in 6 to 8 cups of water, or enough to comfortably cover the fish. Bring the broth to a boil over medium-high heat.6 to 8 cups water
- Gently lower the pompano into the boiling broth. Add the patis and sili. If using labanos, eggplant, or sitaw, add them at this point too.2 whole pompano fish, 2 to 3 tablespoons patis, 1 to 2 green chilies or sili pangsigang, 1 small eggplant, 1 cup sitaw, 1 cup labanos
- Let the fish cook for 8 to 10 minutes, or until the flesh turns opaque and pulls away from the bone easily. Avoid stirring too much so the fish stays intact.
- Scoop out a small ladle of hot broth into a bowl. Add the miso and stir until smooth, then pour it back into the pot.2 tablespoons miso
- Add the sinigang mix and stir gently. Taste the broth and adjust with more patis if it needs more salt, or more sinigang mix if you want it more sour.1 packet sinigang mix
- Add the bok choy last. Push it gently into the broth and cook for about 2 minutes, just until wilted but still bright green.2 cups bok choy
- Serve hot with steamed white rice, extra patis, and sliced sili on the side.
Notes
- Dissolve the miso in hot broth before adding it to the pot so it blends smoothly and does not clump.
- Do not overcook the pompano. Fish cooks fast, and 8 to 10 minutes is usually enough.
- Use 6 cups of water for a stronger broth and closer to 8 cups if you want more soup.
- Add patis slowly and taste as you go since sinigang mix and miso already add saltiness.
- Bok choy should go in last so it stays bright green and slightly crisp.
- If using labanos or eggplant, add them with the fish so they have time to soften.
- Sitaw cooks faster, so you can add it a few minutes before the bok choy if you want it more crisp.
- For a more sour broth, add more sinigang mix little by little until it tastes right to you.
- For a richer broth, use yellow miso. For a milder broth, use white miso.
- Serve right away for the best fish texture. Leftovers are still good, but reheat gently so the fish does not fall apart.
Nutrition
Calories: 245kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 910mg | Potassium: 690mg | Fiber: 2g
