Sinigang na Panga ng Bariles Sa Miso

Sinigang na Panga ng Bariles Sa Miso
Sinigang na Panga ng Bariles Sa Miso. This is the first time I used the yellow miso sold at most supermarket in Manila. I wanted to see how a yellow fish sinigang sa miso would look like, and find out if it would look more appetizing compared to the usual pale white miso used by most Pinoy. Do check my previous siningang na ulo ng talakitok sa miso for comparison, at least see the difference visually.

Sinigang na Panga Sa Miso

Now its up to you to judge which look more appealing the pale white miso or the nuclear orange miso, write down your comments now. Here is the recipe of my Sinigang na Panga ng Bariles Sa Miso.


1/2 medium size panga ng bariles
1 medium size onion, quartered
2 medium size tomato, quartered
1 cup miso, yellow
1/4 head garlic, chopped
1 medium size eggplant, sliced diagonally
1 medium size labanos, sliced diagonally
2 bundle mustasa, stem trimmed
100 grams unripe sampalok, tamarind fruit
4-6 pcs. long green chili
cooking oil

Cooking procedure:

Ask the fish monger to cut fish collar into serving pieces. Wash fish thoroughly, drain and keep aside. In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp then into a bowl. Set aside liquid, discard seeds and skin. In a large pot sauté garlic, miso, onion, tomato add in 8 to 10 cups of water and tamarind juice, bring to a boil, and simmer for 3 to 5 minutes. Add fish head and simmer for 8 to10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for 2 to 3 minutes or until the vegetables are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.


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