Sinigang na ulo ng isda sa miso (fish head sour soup with miso) sinigang娜ulo霭仪议员isda SA服务味噌（鱼头部酸与味噌汤）

Miso is a味噌是一个 paste粘贴 made by fermenting rice, barley or soybeans with salt and a mold.所作出的发酵大米，大麦或大豆与盐和模具。 In Philippine cuisine, it is used for the dipping sauce that accompanies在菲律宾美食，它是用于浸渍酱油伴随 pesa pesa . 。 It is also used for它还可被用来 sinigang sinigang . 。

There are有 many varieties许多品种 of miso but in the local markets, you will usually find only two kinds.的味噌，但在本地市场上，你会发现，通常只有两种。 One is off-white, the kind used for the pesa sauce.一个是场外的白色，一种用来为pesa酱油。 The other is yellow used for sinigang .另一种是黄色用于sinigang 。

鱼头部酸与味噌汤

Kanduli kanduli , a relative of the hito (catfish) is traditionally associated with sinigang sa miso . ，一个相对的hito （鲶鱼）是传统上与sinigang SA服务味噌 。 But large kanduli is not always easy to find in the wet markets.但大kanduli并不总是容易找到在湿货街市。 I was craving for sinigang sa miso a couple of days ago and I decided that fish head would do.我渴求sinigang SA服务味噌数天前，我决定鱼类头部做。 Aside from that, I retained all the traditional ingredients including mustasa (mustard leaves).除了，我保留了所有传统的成分，包括mustasa （芥菜叶片）。

Ingredients: 材料：

1 fish head (salmon, talakitok or maya-maya), about 500 grams in weight, split open and gills removed一鱼头（鲑鱼， talakitok或玛雅-玛雅），约500克的重量，分裂开放和鳃删除
half a head of garlic, peeled and minced半头蒜去皮，直言不讳地
1 large onion, peeled and finely sliced一大洋葱去皮，切成细
2-3 tomatoes, diced 2月3日番茄， diced
1/4 c. 1 / 4长 of yellow miso黄河味噌
1 c.一长 of tamarind extract对罗望子提取物
a bunch of mustard leaves, root ends cut off一群芥菜叶，根两端切断
2 tbsps. 2 tbsps 。 of cooking oil食油
salt or盐或 patis patis

Cooking procedure: 烹调程序：

For the tamarind extract, place a cup to a cup and a half of young tamarinds in a small pan.为罗望子提取物，放置杯杯一个半青少年tamarinds在一个很小的潘。 Pour in about a cup of water.倒在约一杯水。 Bring to a boil and simmer until the tamarinds are soft and pulpy.把煮沸和煮，直到tamarinds是软和果肉。 Mash the tamarinds in the water and strain.土豆该tamarinds在水和应变。

To remove the excess bitterness of the mustard leaves, soak in water for around 15 minutes (thank to Tita Laura for the tip) OR blanch in boiling water from a minute, douse with cold water and drain.以消除过剩之苦芥菜叶片，浸泡在水中约15分钟（要感谢tita劳拉为提示）或灼在沸水中，从一分钟， douse与冷水和流失。

Heat the cooking oil in a pot.加热的食油，在一锅。 Saute the garlic, onion and tomatoes until they start to soften. saute大蒜，洋葱和番茄，直到他们开始软化。 Add the miso and continue sauteeing until the vegetables are soft.加入味噌，并继续sauteeing ，直到蔬菜软。 Pour in about five cups of water.倒在约五杯水。 Season with salt or季节与盐或 patis patis . 。 Add the fish head.添加鱼头部。 Bring to a boil, lower the heat and simmer for about 10 minutes.把煮沸，降低热量和煮10分钟左右。 Pour in the tamarind extract.倾诉，在罗望子提取物。 Add more salt or patis , if necessary.添加更多的盐或patis ，如果必要的。 Add the mustard leaves.添加芥菜叶片。 Simmer for a minute longer if the mustard leaves have been blanched; if not, for about three minutes more.煮一分钟，再如果芥菜叶片已blanched ;若否，约三分钟。

Serve at once.服务于一旦。

In the mood for more food?在情绪，为更多的粮食？ Try these!这些尝试！

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Comments评论

12 Responses to “Sinigang na ulo ng isda sa miso (fish head sour soup with miso)” 12回应“ sinigang娜ulo霭仪议员isda SA服务味噌（鱼头部酸与味噌汤） ”

Rose on January 12th, 2008 6:55 pm玫瑰对2008年1月12日下午6时55分
Can you use Japanese miso for this or is the taste completely different?可以使用日本味噌这或是完全不同的味道呢？
Connie康妮 on January 12th, 2008 8:18 pm对2008年1月12日下午8时18分
I really don’t know.我真的不知道。 Perhaps, so long as the miso is made from soy beans (not barley or rice), it can be substituted.也许，只要把味噌是由大豆（而不是大麦或大米），它可以取代。
Lani纳拉尼 on January 13th, 2008 12:07 am对2008年1月13日上午12时07分
*sigh* the only tamarind i’ve seen near me is in candied form. *叹*只有罗望子我看到了附近的我是在蜜饯形式。 i’m going to try adding miso anyway when i cook sinigang w/ the powdered mix.我要去尝试加入味噌，无论如何，当我库克sinigang瓦特/粉末混合。
are you familiar w/ the other Mama Sita sinigang product in paste form in a jar?你熟悉瓦特/其他妈妈的SITA sinigang产品在粘贴的形式在一个瓦罐呢？ it’s supposedly tamarind paste.它的假定罗望子粘贴。 i’ve seen those at some filipino markets.我见过那些在一些菲律宾市场。 would that be a good substitute for the tamarind paste you describe in this recipe?那是一个很好的替代品为罗望子粘贴您所描述的在这方呢？
Connie康妮 on January 13th, 2008 1:19 am对2008年1月13日上午01时19分
Oh, I’ve tried that.哦，我试过。 Mama Sita sends me package of their products every Christmas hehehe The paste is better than the powdered sinigang mix.妈妈的SITA发送我包其产品的每个圣诞节hehehe粘贴优于粉状sinigang组合。
letto on January 13th, 2008 5:21 am letto对2008年1月13日上午05时21分
’sa miso’ is ‘in’ not ‘with’. ' SA服务味噌'是'在'不'与' 。
letto on January 13th, 2008 9:23 am letto对2008年1月13日上午09时23分
both for proper translation and the essence of the recipe title’s tag-line.无论是适当的翻译和本质的秘方标题的标记线。
Kongkong622 kongkong622 on January 13th, 2008 9:25 am对2008年1月13日上午09时25分
I tried this using Imelda fish and dalagang bukid (lapad).我尝试使用这伊美黛鱼和dalagang bukid （ lapad ）。 Came out ok.出来确定。 A few years ago I was able to sample a fantastic Sinigang na Ulo ng Kanduli sa Miso in a small carinderia in Sta.几年前，我能够样品A的神奇sinigang娜ulo霭仪议员kanduli SA服务味噌在一个小carinderia在站。 Cruz, Laguna.克鲁斯，丽港城。 Honestly, I haven’t tasted anything better since.老实说，我并没有尝到什么更好的自。 Maybe because the kanduli was freshly caught.也许是因为kanduli是刚刚捕获的。 It was so good, I polished off maybe 2 cups of rice with it它是那么好，我抛光小康也许2杯大米与它
Marnie on January 13th, 2008 11:07 am marnie对2008年1月13日上午11时07分
I use a Japanese brand yellow miso for fish head sinigang and it’s really good, even better than the frozen yellow miso we get from the Filipino shop here.我使用日本品牌的黄色味噌鱼头部sinigang和它的真的很好，甚至优于被冻结的黄色味噌，我们得到来自菲律宾店在这里。 The Japanese brand red miso is also great for making the dipping sauce for pesa.日本的品牌红味噌，也是伟大的作浸酱油为pesa 。 The only problem I have with these substitutes is that they come in 500 ml tubs or packets.唯一的问题我已与这些替代品是他们来了500毫升的浴缸或封包。 A tub lasts for more than a year if kept in the coolest part of the fridge.一浴缸持续了一年多，如果存放在最酷的一部分，冰箱。 I can’t remember the brand because I just recently finished both red and yellow miso and tossed the empty packets out without taking note of the name.我不记得品牌，因为我最近刚刚完成了两个红色和黄色的味噌和抛出空包在没有注意到的名称。 I still have to buy a fresh supply.我仍然要购买新鲜的供应。
Connie康妮 on January 13th, 2008 11:11 am对2008年1月13日上午11时11分
letto, there are times when literal translation ruins the essence of the original. letto ，有些时候直译遗址的本质，原来的。 this is one such time.这是其中一个这样的时间。 and since this is cooking, the essence of the dish is more important that a more grammatically accurate translation.而且由于这是烹饪，本质碟更重要的是一个更准确的翻译文法。
Kongkong, I used to love Imelda fish until one time when a batch a I bought tasted of mud.孔孔河，我用爱伊美黛的鱼，直到一的时候了一批1我买尝到了泥土。 Then we discovered that a lot of Imelda fish sold in Metro Manila are from the Pasig River.然后我们发现了很多伊美黛出售的鱼类在大马尼拉是从pasig河。
brenda on January 16th, 2008 12:28 am布伦达对2008年1月16日上午12时28分
Con, what is Imelda fish?结论，什么是伊美黛鱼？ sorry for my ignorance heehhe对不起，我的无知heehhe
I love sinigang na kanduli sa miso…我爱sinigang娜kanduli SA服务味噌…
Connie康妮 on January 16th, 2008 1:01 am对2008年1月16日上午01时01分
It’sa big fish often passed off as maya-maya but is not.这是大鱼，往往通过小康作为玛雅-玛雅，但并非如此。 Very fatty.非常不饱和脂肪酸。 The head alone can weigh as much as 3 kilos.头部，便可以衡量多达3公斤。
arvin on June 12th, 2008 8:33 pm arvin于2008年6月12日下午8时33分
i am cooking miso for the first tym today and i am just basing my procedures from this site.我煮食味噌为首次tym今天，我只是根据我的程序，从这个网站。 hope it turns out ok.希望原来确定。 btw, m just using knorr sinigang sa miso mix.的BTW ，男刚刚使用克诺尔sinigang SA服务味噌混合。 just so to cut the time boiling sampaloc.刚才，使削减的时间沸腾sampaloc 。 my fingers are crossed.我的手指越过。 wish me luck!希望我好运！ hehe赫赫