Sinigang na Hito sa Miso is a delicious soup you’ll love year-round. With the moist catfish, tender-crisp veggies, and tamarind-miso flavored broth, it’s tasty, filling, and great with steamed rice.
Sinigang na Hito sa Miso is another delicious variation of the classic Filipino Sinigang using catfish or hito. Like most sinigang, it includes tamarind to perk up the broth with a fruity tart taste. However, this hito version has added a layer of flavor from miso paste, fermented soybean paste, or miso.
- Hito or catfish– fresh-water fish with black skin and is very slippery. They are known to have a “beard” or “whiskers”. You can also use kanduli which is another type of catfish and is silvery gray in color.
- Tomatoes– I like to use ripe Roma tomatoes as they have a sweet and juicy taste
- Ginger– adds a tangy freshness, light spiciness, and warmth to the dish. It also neutralizes the fishy odor of the catfish.
- Miso– Philippine miso is usually yellow to light brown in color. It is made from soybeans that have been fermented with barley. It has a mild, earthy flavor and is usually used in soups or as a condiment.
- Tamarind– If using fresh unripe tamarind, boil to soften, place them in a sieve then mash them to extract the pulp and juice.
- Labanos– called daikon or white radish. It has a crispy texture and mild, slightly sweet flavor.
How to serve and store
- Serve this catfish sinigang piping hot with steamed rice and spiced patis as a dipping sauce.
- Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Reheat it in a saucepot over medium-low heat to 165 F.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 tomatoes, chopped
- 1 cup miso soy paste
- 6 cups water