Catfish Stew in Misô

Sinigáng (sour stew) na hito (catfish) sa misô (in Tagálog, the official language of the Philippines) is a seafood variation of the Filipino sinigang soup.  Growing up I remember how my parents used a variety of fish when making seafood sinigáng.  Bangus (milk fish), and even salmon were quite common. Catfish is another one, and in my case, cooking a different dish other than my usual catfish adobo 😉

Sinigáng is traditionally tamarind-based.  It is one of the more popular viands in Philippine cuisine.  Tamarind (Sampalok), a souring base mix (or if you are lucky enough to get your hands on the actual pod-like fruit), is used to perk up the sabaw (broth).  However, the addition of fermented soy bean paste (misô) adds in a layer of robust flavors to this sour and savoury dish.

Ingredients:

  • 1 tablespoon cooking oil
  • 1 small red onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienne
  • 2 tomatoes, chopped
  • 1 cup misô (soy paste)
  • 4 cups water
  • 1 (1.4 ounces) package tamarind base
  • 1 daikon radish, peeled and cut into 1-inch thick wedges
  • 1 ( about 2 pounds) whole catfish, cleaned, gutted and cut into parts
  • 1 bunch mustard leaves (or swiss chard/kale), trimmed and cut into 4-inch length
  • 1 Serrano pepper just for good measure 😉

Directions:

  1. In a large pot over medium heat, heat oil. Add-in the onions, garlic and ginger; stirring regularly. Add-in tomatoes and cook until softened. Add-in misô paste, stirring regularly, for about 3 to 5 minutes.
  2. Add-in water and bring to a boil. Add-in tamarind base and stir until dissolved. Season with fish sauce to taste.
  3. Add-in daikon radish and cook for about 2 minutes. Add-in catfish. Lower heat, cover and cook for another 10 minutes. Add-in mustard leaves/or swiss chard, Serrano pepper and cook for an additional 2 minutes.

Serve hot with steamed white rice.  Kainan na! (Let’s Eat!)