Catfish and Miso Sour Soup
Known locally as sinigang na kanduli sa miso, catfish and miso sour soup is cooked with tamarind juice, yellow miso and mustard leaves.
Servings: 6 people
Ingredients
- 2 tablespoons cooking oil
- 4 cloves garlic - crushed
- 1 onion - peeled and thinly sliced
- 3 tomatoes - diced
- ¾ cup yellow miso - (see notes after the recipe)
- ½ cup tamarind extract - mixed with four cups water
- patis (fish sauce) - to taste
- 1 ½ kilograms catfish - cleaned and cut into serving-size pieces (see notes after the recipe)
- 200 grams mustard leaves - cut into halves, if large
Instructions
- Heat the cooking oil in a pot and sauté the garlic, onion and tomatoes.
- 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 diluted tamarind extract.
- Season with patis to balance the sourness. If the broth is too sour, add more water.
- Add the fish. Bring to the boil. Lower the heat cover and simmer for about ten minutes.
- Add the mustard leaves and simmer for another three minutes.
- Ladle the soup into your favorite soup tureen or serving bowl and serve at once.
Cook’s Notes
Catfish is the generic name for an array of fish with prominent barbels (a.k.a. cat’s whiskers). Kanduli is silver to gray which distinguishes it from hito, the more known catfish in Filipino cooking.
Like hito, kanduli has no scales. Rather, it has a slimy skin. To clean the fish, rub thoroughly with rock salt until the slimy film can be scraped off with a blunt knife. Rinse in vinegar, rub once more with rock salt then rinse in water.
Now, about the yellow miso.
Unlike Japanese and Korean miso, Philippine yellow miso is not salty. If unavailable and salty miso is substituted, use only about one-fourth cup adjust the amount of fish sauce you use.
Updated from a recipe originally published in January 26, 2009
Like hito, kanduli has no scales. Rather, it has a slimy skin. To clean the fish, rub thoroughly with rock salt until the slimy film can be scraped off with a blunt knife. Rinse in vinegar, rub once more with rock salt then rinse in water.
Now, about the yellow miso.
Unlike Japanese and Korean miso, Philippine yellow miso is not salty. If unavailable and salty miso is substituted, use only about one-fourth cup adjust the amount of fish sauce you use.
Updated from a recipe originally published in January 26, 2009If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
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