Miso-Infused Milkfish Sinigang with Okra

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Filipino sour soup featuring tender milkfish fillets simmered in a savory miso broth with fresh okra and tomatoes, perfect with steamed rice. This filipino ready in about 40 minutes pairs Milkfish fillets, White miso paste, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mix 2 tbsp white miso paste with 2 tbsp water until smooth to create a miso paste base.
  2. Step 2: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 diced medium onion, sautéing for 3 minutes until fragrant and onions are translucent.
  3. Step 3: Add 400g milkfish fillets to the pot, searing for 2 minutes per side until lightly browned.
  4. Step 4: Pour in the miso paste mixture and 1.5 liters water, then add 200g sliced okra and 2 diced medium tomatoes. Bring to a gentle simmer.
  5. Step 5: Simmer uncovered for 15 minutes, then add 2 tsp fish sauce and season with salt to taste. Simmer for 5 more minutes until okra is tender.

Frequently asked questions

How long does Miso-Infused Milkfish Sinigang with Okra take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Infused Milkfish Sinigang with Okra?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep milkfish fillets from drying out.

Can I substitute ingredients in Miso-Infused Milkfish Sinigang with Okra?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Infused Milkfish Sinigang with Okra for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Infused Milkfish Sinigang with Okra?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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