Catfish Sinigang with Miso: Sour Tamarind Soup Recipe

Sinigang na Hito sa Miso is a comforting Filipino soup that combines tender catfish with crisp vegetables in a tangy tamarind-miso broth. Serve it hot with steamed rice for a satisfying meal any time of year.

Sinigang na Hito sa Miso is a flavorful twist on the classic Filipino sinigang, using hito (catfish) as the star. The broth develops a bright, fruity tartness from tamarind, balanced by the savory depth of miso paste. Combined with radish, mustard leaves, and tomatoes, the soup becomes both hearty and refreshing.

Ingredient notes

• Hito (catfish) – Freshwater fish with smooth dark skin and whisker-like barbels. Kanduli, a silvery variety, can be used as an alternative.
• Tomatoes – Ripe Roma tomatoes work well for their balance of sweetness and acidity.
• Ginger – Adds a warm, slightly spicy freshness and helps neutralize any fishy odor.
• Miso – Philippine miso tends to be light in color with a mild, earthy flavor. Use miso paste to add umami depth to the broth.
• Tamarind – If using fresh unripe tamarind, boil until softened, then strain and squeeze the pulp to extract the sour juice.
• Labanos – Also called daikon or white radish; it brings a crisp texture and mild sweetness to the soup.
• Mustard leaves – Peppery and slightly spicy. Bok choy is a good substitute if mustard leaves are not available.

How to clean hito

Removing slime and any muddy taste from catfish is important for a clean-tasting sinigang. Use salt and an acidic rinse to clean the fish thoroughly.

1. Rub the fish all over with rock salt and let it sit for a few minutes to loosen the slime.
2. Scrape off the salt with a blunt knife or scraper.
3. Rinse with vinegar or calamansi juice and rub again with salt.
4. Rinse thoroughly under cold running water before cooking.

How to serve and store

• Serve the sinigang piping hot with steamed rice and spiced patis (fish sauce) on the side.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a pot over medium-low heat until the soup reaches 165°F (74°C).

Sinigang na Hito sa Miso

Plump catfish, crisp labanos, and peppery mustard leaves in a tamarind-miso broth make this sinigang both comforting and full-flavored—perfect on its own or with steamed rice.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Author: Lalaine Manalo

Course: Main Entree, Soup

4 Servings

Ingredients

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

Instructions

1. In a pot over medium heat, heat the oil. Sauté onion, garlic, and ginger until fragrant.
2. Add tomatoes and mash with the back of a spoon until softened. Stir in miso and cook for 3–5 minutes.
3. Add water and bring to a boil.
4. Stir in the tamarind base until dissolved.
5. Season the broth with fish sauce to taste.
6. Add the radish and cook 1–2 minutes.
7. Add the catfish, lower the heat, cover, and simmer for 7–10 minutes until the fish is cooked through.
8. Add mustard leaves and cook another 2–3 minutes.
9. Adjust seasoning with salt if needed. Serve hot.

Notes

You can include other sinigang vegetables such as yard-long beans, eggplant, or okra. Add siling haba (finger chilies) for a mild heat if desired.

Nutrition Information

Calories: 450 kcal, Carbohydrates: 33 g, Protein: 49 g, Fat: 14 g.