Ingredients with Measurements:
- 1 lb. fish (tilapia or any white fish), cleaned and sliced
- 1 cup miso paste
- 2 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 ginger, sliced
- 2 tomatoes, chopped
- 2 green chili peppers, sliced
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- Salt and pepper to taste
- 2 cups kangkong leaves (water spinach)
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, sauté onion, garlic, and ginger until fragrant.
2. Add chopped tomatoes and green chili peppers. Cook until tomatoes are soft.
3. Add miso paste, water, vinegar, soy sauce, and brown sugar. Stir until well combined.
4. Add sliced fish and kangkong leaves. Season with salt and pepper to taste.
5. Cover and simmer for 10-15 minutes or until fish is cooked through.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 5g
Protein: 25g
Carbohydrates: 25g
Fiber: 3g
Sugar: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Kangkong leaves can be substituted with spinach or bok choy.
- Tilapia can be substituted with any white fish.
Variations:
- Add coconut milk for a creamier texture.
- Use shrimp instead of fish.
- Add more vegetables such as eggplant or okra.
Tips and tricks:
- Use fresh fish for better flavor.
- Adjust the amount of miso paste to your liking.
- Add more water if the sauce is too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
Steamed rice, pickled vegetables, or a simple salad.
Troubleshooting advice:
- If the sauce is too salty, add more water or sugar to balance the flavor.
- If the sauce is too thick, add more water.
Food safety advice:
- Make sure to cook the fish thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pinangat na Isda sa Miso is a traditional Filipino dish that originated in the Bicol region.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Filipino