Another delicious fish style sinigang using catfish, the sinigang na hito sa miso. I’m sure fish sinigang is healthier alternative than other meat in cooking sinigang. But preparing catfish in cooking need some technique unlike other fishes. Catfish is alive when sold in wet markets or supermarkets and luckily the vendor usually do the cleaning and gutting the fish. All you have to do is cook it but since it has a stronger fishy odor and their skin produce slime, some pour hot water or rub it with salt and vinegar. Slightly frying the fish for a few minutes before proceeding with the recipe is also a good technique for removing the fishy odor.
Sinigang na Hito sa Miso: A Taste of Comfort and Tradition
Growing up, nothing brought more comfort to our dining table than a hearty bowl of sinigang. This timeless Filipino favorite, with its rich tangy broth, has always held a special place in our hearts. But there’s one version that stands out, not just for its unique flavors but also for its story in my family: sinigang na hito sa miso.
This dish reminds me of summers spent in the province of Pampanga, where my uncle Lando, a skilled fisherman, often brought fresh catfish straight from the nearby river. My aunt Mila would insist that the best way to prepare catfish is by first giving it extra care in cleaning. She always said, “Para mawala ang langsa at maging malinis, sundin mo ang tamang proseso.”
And she was right. The meticulous preparation, combined with the earthy notes of miso and the freshness of vegetables, made this dish unforgettable. Let me take you through the steps of making this classic sinigang recipe while sharing a few techniques that make it even better.
What Makes Sinigang na Hito sa Miso Special
Unlike the usual pork or shrimp sinigang, this dish highlights the delicate, tender meat of catfish. Catfish (hito) is a common ingredient in Filipino cooking, particularly in regions near rivers and lakes, where the fish is abundant.
What sets this version apart is the addition of miso, a fermented soybean paste that gives the broth a savory depth of flavor. Miso balances the sourness of tamarind, creating a rich harmony of tastes. This blend of flavors is what makes sinigang na hito sa miso not just a meal but an experience—one that warms the soul and satisfies the palate.
Preparing the Catfish
If you’ve ever bought catfish from a local wet market, you know it’s usually sold alive. This ensures freshness but also requires some special preparation. My cousin Jenny, who once worked in a seafood restaurant, taught me a few tricks to handle this slippery fish.
Start by rubbing the fish with a generous amount of rock salt and a splash of vinegar. This helps remove the slime that coats the skin. If the vendor hasn’t gutted the fish for you, you’ll need to remove the fins, spines, and innards. After cleaning, cut the fish into desired pieces and rinse thoroughly.
To further minimize the fishy odor, slightly fry the catfish for a few minutes before adding it to the soup. This technique not only enhances the flavor but also helps firm up the fish, so it doesn’t easily fall apart during cooking.
Building Layers of Flavor with Miso
The miso is the heart of this recipe, and its preparation makes all the difference. Start by sautéing onions and tomatoes to create a flavorful base for the broth. Dissolve the miso in a small amount of water before adding it to the pot. This step ensures the miso incorporates smoothly into the soup without clumping.
My Lola always said, “Kapag tama ang pagkaluto ng miso, mas masarap ang sabaw.” This savory paste, combined with the sour tamarind, produces a broth that’s complex yet comforting. It’s the kind of soup that invites you to savor every spoonful.
A Symphony of Fresh Ingredients
What’s a sinigang without vegetables? For sinigang na hito sa miso, fresh produce is key. My mom would always insist on using locally sourced kangkong, sitaw, and labanos for this dish. These vegetables not only add texture but also soak up the flavors of the broth beautifully.
Before serving, we add a touch of siling haba (long green chili) for a hint of spice. It’s not overpowering but gives the dish a little kick that elevates the overall experience.
The Story Behind Sinigang na Hito
Did you know that sinigang is considered one of the most iconic Filipino dishes? Its roots trace back to pre-colonial times, when native ingredients like tamarind and guava were commonly used to flavor soups. Over the years, regional variations emerged, each showcasing local ingredients and techniques.
In places like Pampanga, where freshwater fish like catfish are plentiful, sinigang na hito sa miso became a beloved adaptation. The addition of miso is believed to have been influenced by Japanese and Chinese culinary traditions, which were introduced to the Philippines through trade. This fusion of flavors is a testament to how Filipino cuisine evolves while staying rooted in tradition.
Why This Dish Stands Out
What I love most about sinigang na hito sa miso is its balance of flavors—savory, tangy, and slightly sweet. The broth alone is enough to transport me back to those rainy afternoons at my aunt’s house, where a steaming bowl of this soup warmed not just our bodies but our hearts.
It’s also a healthier alternative to pork sinigang, thanks to the lean protein of catfish. Pair it with freshly steamed rice, and you’ve got a meal that’s hearty, nutritious, and deeply satisfying.
Whether you’re a beginner in the kitchen or a seasoned cook looking for something new, sinigang na hito sa miso is a dish worth trying. It’s more than just food—it’s a celebration of Filipino culture, history, and the comforting flavors of home. So grab a pot, gather your ingredients, and enjoy the delicious simplicity of this timeless recipe.
How to Cook Sinigang na Hito sa Miso
Ingredients
- 400 grams hito (catfish) Cleaned and sliced
- 1 pc tomato sliced
- 200 grams miso dissolved in water
- 2 pcs siling haba long green peppers
- 50 grams native mustard leaves
- 1 pc onion sliced
- cooking oil
Instructions
How to cook Hito Sa Miso:
- Clean the catfish by rubbing it with generous amount of rock salt and vinegar.
- Remove the fins, spines and innards. Cut to desired pieces and set aside.
- Fry hito a little to remove odor. Saute onion and tomatoes.
- Pour dissolved miso, season and let boil. Add hito and vegetables.
- Simmer for another 2 minutes or until vegetables are cooked.
- Put siling haba. Serve hot.
Notes
Cooking Tips:
Master the Art of Cleaning Catfish
To remove the slimy coating on catfish, rub it generously with rock salt and vinegar before rinsing. This step not only cleans the fish but also helps minimize its natural fishy odor. For the best results, ensure the catfish is thoroughly gutted and rinsed in running water to eliminate any lingering impurities.Slightly Fry the Fish Before Cooking
Lightly frying the catfish before adding it to the sinigang enhances its flavor and helps lock in its juices. This technique also firms up the fish, preventing it from breaking apart in the broth. A quick sear over medium heat is enough to achieve a subtle golden crust without overcooking.Dissolve Miso Properly for a Smoother Broth
To avoid clumps of miso in your sinigang, dissolve it in a small amount of warm water before mixing it into the pot. This ensures the miso blends seamlessly with the sour tamarind broth, creating a balanced flavor. Stirring the miso gradually as you add it enhances the soup’s texture and richness.
