Deliciously sour and umami Sinigang sa Kamias at Miso: you’ll love to have it every day!
As children, we had at least one experience of munching uber-sour kamias picked from the neighbor’s tree. Kamias is actually one of the go-to sour ingredients for making sinigang, while Miso is known for its distinguishably savory flavor. Japanese call that specific taste, “umami”.
We tried combining these two soup bases together—and honestly, the game has never been the same. The soup is full-bodied yet refreshing. The tangy/salty/savory tastes perfectly blend with the meaty flavor of bangus belly cuts. Try it now!
Sinigang na Bangus Belly sa Kamias at Miso
1-420 gram pack Sarangani Bay Milkfish Belly, cut into 8 portions
7 cups water
12 pieces kamias
3 tbsp. cooking oil
1 medium onion, quartered
2 medium tomatoes, quartered
¼ cup miso
2 green sili
8 mustasa leaves
2 tbsp. fish sauce (patis)
1. In a small pan, boil 1 cup of water. Add kamias, cook until soft. Mash finely or process in in blender. Set aside.
2. Heat cooking oil in a cooking pot, sauté onions and tomatoes until soft. Add miso and fry for 1 minute.
3. Pour in water,and kamias puree, allow to boil. Add bangus belly and cook for 2 minutes.
4. Add green sili, mustasa leaves and patis. Cover and cook for another 2 minutes.
5. Ladle in bowls and serve hot.