Recipe - Fish Sinigang (Sour Soup) In Miso

1 One half pound Firm white fish (I use 2
trout each cut into about
five pieces)
2 md Onions; each cut into 8
pieces
2 md Tomatoes; chopped or
1 cn Chopped or stewed tomatoes
2 Cloves garlic; crushed
1 tablespoon Oil or equivalent liquid to
saute
3 tablespoon White miso (soybean paste)
1 Thumbsized piece of ginger;
peeled and cut or sliced up
1 md Daikon (Japanese white)
radish; cut or sliced up diagonally,
or
2 bn Small red radishes; cut or sliced up
or whole
1 tablespoon Asian fish sauce
One half cup Lemon juice (or tamarind
water if you can get it)
4 cup Water
3 (up to)
6 Banana peppers or other
small whole peppers
(optional)
8 (up to)
10 Leaves mustard greens or
other leafy green

From: bgaerlan@ucla.edu (Barbara Gaerlan)

Date: Mon, 15 Jul 1996 23:07:31 0700
Here's my tried and true fish recipe (from Sony RoblesFlorendo's
_Signature Dishes of the Philippines_). I always make a big pot of it when
I'm serious about losing weight. You can adjust all the ingredients to
taste. If you leave out the miso it will be even lower in calories, but
not as yummy.

Saute garlic, onions, ginger, tomatoes. Dissolve miso in tomato juice (if
using canned) or a little water and add to saute. Add fish, allow to cook
for a couple of minutes. Set aside.

In a large sauce pan combine radish, fish sauce, lemon juice and water.
Boil for two minutes. Add fish mixture and peppers. Simmer 34 minutes or
until fish is done. If using mustard, add greens just before serving. (If
you use something sturdier like kale, add it with the peppers so it cooks
for a few minutes.)

Serve with steamed rice and pass the fish sauce for those who like more
sodium.

Digest eatlf.v096.n098

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