Sauteed Fish Sinigang with Miso and Garlic

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and savory Filipino sour fish soup with a miso twist, featuring sautéed garlic and onions and lightly fried fish for extra depth. This Filipino recipe, ready in about 35 minutes, pairs fish fillets (milkfish or tilapia), garlic cloves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 10 min Cook: 25 min Serves 4 Filipino cuisine 240 cal/serving

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Ingredients

500 grams, cut into serving pieces fish fillets (milkfish or tilapia)
4 cloves, minced garlic cloves
1 medium (150 grams), sliced onion
2 medium (200 grams), quartered tomato
2 liters water
2 tablespoons miso paste
2 tablespoons tamarind paste
1 piece, whole green chili
2 tablespoons fish sauce (patis)
3 tablespoons vegetable oil

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large pan over medium-high heat. Fry 500 grams fish fillets for 2-3 minutes per side until lightly golden but not fully cooked. Remove and set aside.
Step 2: In the same pan, sauté 4 minced garlic cloves and 1 medium sliced onion (150 grams) for 3-4 minutes until fragrant and translucent. Add 2 quartered tomatoes (200 grams) and cook for another 2 minutes until softened.
Step 3: Pour in 2 liters water and bring to a boil. Add 2 tablespoons tamarind paste and 1 whole green chili, simmer for 10 minutes.
Step 4: Stir in 2 tablespoons miso paste until dissolved. Gently add fried fish back into the soup and simmer for 5 more minutes until fish is cooked through. Season with 2 tablespoons fish sauce to taste before serving.