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CASA Veneracion

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You are here: Home / Modern Filipino / Catfish and Miso Sour Soup

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.
Sinigang na kanduli sa miso (catfish in miso sour soup)
Course: Main Course, Soup
Cuisine: Modern Filipino
Keyword: Catfish, Miso, Noodle Soup, Sinigang
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Connie Veneracion

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.
    Sauteeing garlic, onion, tomatoes and yellow miso in pot
  • 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.
    Cooking catfish in tamarind broth
  • 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.
    Adding mustard leaves to fish soup
  • 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.
Kanduli (silver catfish), sliced with fish roe visible
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.
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
Do you like seriously Asian food?Check out Devour.Asia!

If 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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03/27/2021 : See more in Lunch / Dinner Main Courses Modern Filipino Soups, Miso

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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