Sinigang sa Miso at Mustasa

Sautéd Fish Sinigang with Miso and Mustard Greens

It is not really Sinigang but is actually called “Ginisa sa miso at mustasa” which means “Sauted in miso and mustard greens”.

Another thing that is different here is the mutard greens.  Fermented mustard greens are what they use in the Philippines. Called “burong mustasa”.  I seldom found fresh mustard greens at the market in the Philippines where I was from but instead they always sell the fermented kind. The process of fermenting the mustartd greens is like making kimchi. They become acidic or sour after it is done.

Ingredients:

• 4 fillets of fish, catfish or pompano or milkfish
• 1 clove garlic smashed and minced
• ¼ c chopped onions
• Ginger root (slice 5 thin discs from the ginger root then cut in sticks)
• 1 Roma tomato diced
• 1 TBS, miso paste (low sodium)
• 1 bunch mustard greens, shred the leaves from the tough stems, discard the tough stems or sliced fermented mustard greens
• 1 whole pepper (jalapeno or green chili or any mild green pepper but not bell pepper)
• 2 tsp. Sinigang Instant Mix (more or less to taste)
• 4 cups water
• 1 TBS Oil

Sauté garlic and ginger root followed by the onions and sauté until transparent then add tomato and saute together until soft.  Add the miso paste if using. Add water, press the miso paste to incorporate. Heat until boiling then drop in the mustard greens and the green pepper.  Simmer covered until the mustard greens are tender. It may take a few minutes because the mustard greens will be tough if not cooked long enough. Drop in the pieces of fish, and add the Tamarind soup mix.  You may add more water if you like the broth.