Sautéed Miso Fish Sinigang with Garlic and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A flavorful twist on traditional sinigang featuring pan-sautéed fish simmered in a tangy miso-infused sour broth with aromatic garlic and onions. This filipino ready in about 45 minutes pairs white fish fillets (tilapia or bangus), vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 g, cut into chunks white fish fillets (tilapia or bangus)
• 2 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 medium, sliced onion
• 1.5 liters water
• 2 tbsp tamarind paste
• 2 tbsp miso paste
• 2 medium, chopped tomato
• 1 piece, sliced diagonally green chili
• 100 g, sliced thin radish
• 1 small bunch, washed and trimmed water spinach (kangkong)
• 2 tbsp fish sauce (patis)
• 1/4 tsp black pepper
• to taste salt

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 4 minced garlic cloves and 1 medium sliced onion, sautéing for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 500 g white fish chunks to the pan and sauté gently for 2-3 minutes until the edges turn opaque but not fully cooked; remove fish and set aside.
3. Step 3: Pour in 1.5 liters water and add 2 medium chopped tomatoes and 1 sliced green chili. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
4. Step 4: Stir in 2 tablespoons tamarind paste and 2 tablespoons miso paste, whisking until fully dissolved to create a tangy, umami-rich broth.
5. Step 5: Add 100 g thinly sliced radish and simmer for another 5 minutes until radish softens.
6. Step 6: Gently return the sautéed fish chunks to the pot, cooking in the simmering broth for 5 minutes until fish is cooked through.
7. Step 7: Add 1 small bunch of washed and trimmed water spinach and cook for 1-2 minutes until wilted.
8. Step 8: Season the soup with 2 tablespoons fish sauce, 1/4 teaspoon black pepper, and salt to taste before serving hot with steamed rice.