Catfish and miso sour soup

Catfish and miso sour soup |

This recipe would have been posted a lot sooner had I been able to find more information about kanduli. I never really thought it was just another variety of catfish. In fact, I didn’t realize there was more than one catfish. The only catfish I know is called hito and it’s dark gray to black in color, not silver to light gray. But after several days of on-and-off searching for the English name of kanduli — I got the same thing. Catfish. So, I’m done with the searching. The recipe is more important than the name of the fish anyway. Just remember, this dish does not use the black catfish Filipinos call hito. Kanduli is silver to light gray and, like the hito, it has cat-like whiskers too.

Serves 4 to 6.


1-1/2 k. of kanduli (about two whole fish), sliced into serving size pieces
4 cloves of garlic, crushed
1 onion, thinly sliced
3 tomatoes, chopped
1/2 to 3/4 c. of yellow miso (available in vegetable stalls in wet markets and in the chilled section of most supermarkets)
about 250 g. of fresh tamarind
about 200 g. of mustard leaves
patis (fish sauce), to taste
about 3 tbsps. of vegetable cooking oil Kanduli (catfish) with fish roe

You can have the kanduli cleaned and gutted by the fish monger and do the cutting at home or you can ask the fish monger to save you all the trouble by doing a complete job on the fish. I had mine cut in the market. If you’re lucky like me and your kanduli has fish roe, the soup will be even more wonderful. Just wash the kanduli and drain. Mustard leaves

If the mustard leaves are rather large you can cut them into halves after trimming the root ends. Otherwise, just cut off the root ends and use the leaves whole. Yellow miso

That’s what yellow miso looks like. You may want to read about different kinds of miso before deciding whether yellow miso is absolutely essential for cooking this soup or whether you can substitute another variety. Boiling fresh tamarind

Wash and boil the tamarind in about two cups of water and extract the juice (see related entry on how to extract tamarind juice). Sauteing garlic, onion and tomatoes

Heat the cooking oil in a pot and saute the garlic, onion and tomatoes. Add the miso

When the garlic, onion and tomatoes start to soften, add the miso. Cook for a few minutes until the vegetables liquefy some more and the mixture turns a bit pasty. Pour in the tamarind juice

Pour in the tamarind juice. Season with patis to balance the sourness. If you think you don’t have enough liquid, or if the broth is much too sour, dilute with water. Add the fish

Add the fish. Bring to the boil. Lower the heat cover and simmer for about ten minutes. Add the mustard leaves

Add the mustard leaves and simmer for another three minutes. Sinigang na kanduli sa miso

Ladle the soup into your favorite soup tureen or serving bowl and serve at once.


  1. says

    Oh! This is my Father’s favorite fish dish, Sinigang na Kanduli sa Miso. Namiss ko tuloy sya. We usually add sigarilyas or winged beans, yummy! thanks for posting!

  2. Nhing says

    Hi! Thank you for sharing your recipes, i now have variations when serving food to my family. Nga pala, hindi kasi ko marunong masyado pag dating sa fish, if I dont have kanduli, ano pwedeng substitute na fish na malasa din? Takot din ako bumili ng frozen fish sa mga Asian stores dito sa Melbourne.

  3. claudine charie says

    i love catfish! though i’m the only one who will eat it. my american hubby said you’re going to eat that ewwwwwwwwww!!! these american are missing half of their life lol!

  4. peterb says

    I’m not really a fish person due to the fact that i majorly suck at picking the bones. It’s more of fear, i guess. I just stick to fillets. :)

    That’s just me. But for my audience, my customers here at home, I’d gladly do this for them and I’m sure they would love this! You’re lucky to get find fish with roe, i haven’t seen any for a long time. I really like the aroma of sinigang sa miso. Great for cold weather and perfect for my cold. Love the photos!