Sautéed Fish Sinigang with Miso and Garlic

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 savory take on Filipino sour soup with sautéed garlic and onions, miso broth, and tender fish simmered in a tangy tamarind base. This Filipino recipe, ready in about 35 minutes, pairs miso paste, garlic cloves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving

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Ingredients

500 grams, cut into chunks white fish fillets (tilapia or milkfish)
2 tablespoons miso paste
4 cloves, minced garlic cloves
1 medium, sliced onion
3 tablespoons tamarind paste dissolved in 6 cups water tamarind broth or tamarind paste
1 whole, sliced green chili pepper
1 medium, sliced radish
1 tablespoon fish sauce
2 tablespoons vegetable oil
1 cup, trimmed water spinach (kangkong)
to taste salt

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Instructions

Step 1: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 medium sliced onion, sautéing for 3-4 minutes until fragrant and translucent.
Step 2: Stir in 2 tablespoons of miso paste and cook for 1 minute until aromatic.
Step 3: Pour in 6 cups of water with 3 tablespoons of dissolved tamarind paste, bring to a gentle boil.
Step 4: Add 1 medium sliced radish and 1 sliced green chili pepper to the broth, simmer for 5 minutes until radish softens.
Step 5: Gently add 500 grams of white fish chunks into the simmering broth and cook for 8 minutes until fish is opaque and cooked through.
Step 6: Add 1 tablespoon fish sauce and 1 cup trimmed water spinach, simmer for another 2 minutes until spinach is wilted. Season with salt to taste and serve hot.