Miso (Ginisa)

Posted byNoriePosted inDips and Sauces, Pickles, Ferments, Complements, Recipe
Ginisang Miso

It is actually called Ginisang Miso. It is used as a condiment for Pesang Isda.

  • 2 TBS Miso
  • ½ of medium onion, minced
  • 1 large piece of garlic, smashed and minced
  • 1 Roma tomatoes, diced
  • oil

Note:

You can use canned garbanzos (chickpeas) pureed in a blender in lieu of miso. I haven’t found Filipino miso here. The Japanese miso are all very salty. If using chickpeas, you can use the whole can then season with salt to taste. Or if you have the salty miso, add a tablespoon of it to the garbanzos to get the flavor. Adjust the miso to your taste.

Saute the garlic in not too hot oil (about 1 TBS) until fragrant then add the onions and cook until soft and translucent.  Drop in the tomatoes, cook stirring and pressing until cooked and soft.  Add the miso, stir and cook for a few seconds.  Add a spoon of water and stir. 

Heat until bubbly and hot.  The consistency needs to be like a thickened sauce and not too runny.  Adjust water by a few drops at a time.

No need to add salt.

Miso is also used as a base in Sinigang sa Miso.