Sinigang na Hito sa Miso

You’ll enjoy Sinigang na Hito sa Miso all year long because it’s delicious. It’s delicious, filling, and goes well with steamed rice thanks to the moist catfish, tender-crisp veggies, and tamarind-miso flavoured broth.

Sinigang na Hito sa Miso is another delicious variation of the classic Filipino Sinigang using catfish or hito. Like most sinigang, it includes tamarind to perk up the broth with a fruity tart taste. However, this hito version has added a layer of flavor from miso paste, fermented soybean paste, or miso.

With the plump and succulent catfish, crisp labanos, peppery mustard leaves, and flavorful soup, this Sinigang na Hito sa Miso is scrumptious!  It’s filling and comforting, especially in chilly weather.

Ingredient notes

• Hito or catfish– freshwater fish with black skin and very slippery. They are known to have a “beard” or “whiskers.” You can also use kanduli, another type of catfish that is silvery gray in color.
• Tomatoes– I like to use ripe Roma tomatoes as they have a sweet and juicy taste.
• Ginger– adds a tangy freshness, light spiciness, and warmth to the dish. It also neutralizes the fishy odor of the catfish.
• Miso– Philippine miso is usually yellow to light brown in color. It is made from soybeans that have been fermented with barley.  It has a mild, earthy flavor and is usually used in soups or as a condiment.
• Tamarind– If using fresh unripe tamarind, boil to soften, place them in a sieve, then mash them to extract the pulp and juice.
• Labanos– called daikon or white radish. It has a crispy texture and a mild, slightly sweet flavor.
• Mustard leaves– have a sharp, biting peppery, somewhat spicy taste. Alternatively, you can use bok choy if mustard leaves are unavailable.

How to clean hito

Scrubbing the catfish with salt and calamansi juice helps remove the slime from the skin and neutralizes the muddy taste.

1. To prepare for cooking, rub the fish thoroughly with rock salt and let it sit for a few minutes.
2. Scrape the salt off with a blunt knife.
3. Rinse with vinegar or calamansi juice and rub it again with salt.
4. Lastly, rinse the fish very well in cold water.

How to serve and store

• Serve this catfish sinigang piping hot with steamed rice and spiced patis as a dipping sauce.
• Place leftovers in an airtight container and store them in the refrigerator for up to 3 days.
• Reheat it in a saucepot over medium-low heat to 165 F.

Ingredients

• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 2 tomatoes, chopped
• 1 cup miso soy paste
• 6 cups water
• 1 package (1.4 ounces) of tamarind base
• 1 tablespoon fish sauce to taste
• 1 radish, labanos, peeled and cut into 1/-inch thick wedges
• 2 pounds (about 2 pounds) of whole catfish, cleaned, gutted, and cut into parts
• 1 bunch mustard leaves, ends trimmed and cut into 4-inch lengths
• salt to taste

• • 3 cloves garlic,1 medium onion,1 thumb ginger,2 tablespoon oil,6 pieces tomatoes
    Heat oil in a large pot, then saute garlic and onion then add the ginger. Cook until aromatic. Add the chopped tomatoes and cook until they soften.
  • 1 ¼ cup miso paste,6-8 cups water
    Add the miso paste and cook for 2 minutes. Then add water, mix, and bring to a boil.
  • 1 medium radish,3 tablespoon tamarind soup mix, salt
    Add the radish and cook until tender. Add the tamarind soup mix and salt and stir.
  • 1 pound salmon,6 pieces okra,1 medium eggplant,3 pieces long chilis (siling haba)
    Add the salmon fillets, eggplant, okra, and green chilis and gently mix them together. Cook for 5 minutes or until the veggies and fish are cooked through.

• 1-2 bunch mustard leaves
  Add the mustard leaves, cook for another minute then remove from heat. Serve and enjoy!

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