Fish sinigang (sour soup) in miso

4 Servings

Ingredients

QuantityIngredient
poundsFirm white fish (I use 2 trout each cut into about five pieces)
2mediumsOnions; each cut into 8 pieces
2mediumsTomatoes; chopped -or-
1canChopped or stewed tomatoes
2Cloves garlic; crushed
1tablespoonOil or equivalent liquid to saute
3tablespoonsWhite miso (soybean paste)
1Thumb-sized piece of ginger; peeled and sliced
1mediumDaikon (Japanese white) radish; sliced diagonally, or-
2bunchesSmall red radishes; sliced or whole
1tablespoonAsian fish sauce
½cupLemon juice (or tamarind water if you can get it)
4cupsWater (up to)
6Banana peppers or other small whole peppers (optional) (up to)
10Leaves mustard greens or other leafy green

Directions

From: bgaerlan@... (Barbara Gaerlan) Date: Mon, 15 Jul 1996 23:07:31 -0700 Here's my tried and true fish recipe (from Sony Robles-Florendo'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 3-4 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 eat-lf.v096.n098

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