Catfish and miso sour soup (sinigang na kanduli sa miso)

Catfish and miso sour soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6
Author Connie Veneracion


  • 3 tablespoons vegetable cooking oil
  • 4 cloves garlic crushed
  • 1 onion thinly sliced
  • 3 tomatoes chopped
  • 1/2 to 3/4 cup yellow miso available in vegetable stalls in wet markets and in the chilled section of most supermarkets
  • patis (fish sauce) fish sauce, to taste
  • 1 and 1/2 kilograms catfish about two whole fish, sliced into serving size pieces
  • 2 cups tamarind juice
  • 200 grams mustard leaves


  • 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 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.
  • Catfish and miso sour soup (sinigang na kanduli sa miso)
  • 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.
  • Catfish and miso sour soup (sinigang na kanduli sa miso)
  • Ladle the soup into your favorite soup tureen or serving bowl and serve at once.