Sautéed Fish Sinigang with Miso and Garlic
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 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Sautéed Fish Sinigang with Miso and Garlic take to make?
Total time is about 35 minutes (10 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 Sautéed Fish Sinigang with Miso and Garlic?
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 miso paste from drying out.
Can I substitute ingredients in Sautéed Fish Sinigang with Miso and Garlic?
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 Sautéed Fish Sinigang with Miso and Garlic 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 Sautéed Fish Sinigang with Miso and Garlic?
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.
What others are saying
- ★★★★★
This was a fantastic twist on sinigang! My family loved the miso and garlic combo. Will make again.
- ★★★★★
Loved it! My kids asked for seconds. The miso added a wonderful depth.
- ★★★★☆
Great recipe, but the fish took a bit longer to cook than expected. Still delicious.
