Go Back
–+ servings

Sinigang Pompano with Miso

Sinigang na Pompano is a tangy Filipino soup featuring tender, buttery pompano fish in a tamarind broth with fresh vegetables like radish, eggplant, and green beans. A hint of miso adds a rich, umami flavor, making this comforting and nutritious dish perfect for any meal. Simple to prepare, it’s a flavorful twist on a classic favorite.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Filipino
Servings 4 servings

Ingredients
 

  • 1 medium-sized pompano fish, cleaned and cut into serving pieces
  • 1 small daikon (radish), peeled and sliced
  • 1 bunch bok choy, washed and trimmed
  • 1/2 cup okra, trimmed
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, sliced
  • 1 medium tomato, quartered
  • 2 tablespoons miso paste (low sodium)
  • 1 packet sinigang mix or 1 cup fresh sampalok (tamarind) juice
  • 1 tablespoon fish sauce (or to taste)
  • 4 cups water
  • 2 long green chilies or Serrano peppers (optional)
  • Salt and pepper to taste

Instructions
 

  • In a large pot, heat a little oil over medium heat. Add the minced garlic, sliced onion, and ginger. Saute until fragrant and the onion is translucent. Add the miso paste and continue to saute for another 1-2 minutes, mixing well.
  • Pour in 4 cups of water and bring to a boil. Add the sinigang mix or fresh sampalok juice. Stir well to combine.
  • Add the sliced daikon and tomato. Cook for about 5 minutes.
  • Gently add the pompano pieces into the pot. Add okra, and bok choy.
  • Season with fish sauce, salt, and pepper to taste.
  • Simmer for about 5-7 minutes or until the fish is cooked through and flaky. And until the vegetables are tender.
  • Taste the soup and adjust the seasoning as needed. You can add more fish sauce or a pinch of salt if desired.

Notes

  • To get the best flavor in your Sinigang na Pompano, simmer the soup on low heat after adding the fish. This keeps the fish tender and allows it to absorb the tangy, savory broth.
  • If using miso, dissolve it in a small amount of hot broth before adding it to the pot. This ensures a smooth blend and enhances the soup’s umami flavor.
  • Add leafy greens like kangkong or spinach at the end to keep them vibrant and fresh.
Tried this recipe?Let us know how it was!
Rate this Recipe