Inspired by Trellis restaurant in Quezon City, my mom served her rendition of their famous sinigang sa miso using talakitok as the main ingredient. When my dad was still alive, we would troop over to Trellis for their famous sisig, crackling liempo and sinigang sa miso. How we devoured each bite of these super dishes that, upto now, still remain to be Trellis’ bestsellers.
Okay, our Sunday lunch yesterday saw me giving a third hand to mom as she prepared this sinigang for lunch that went with two large servings of crispy pata and two rounds of tortang giniling cooked over low fire on some fresh banana leaves. Ahh, like always when I’m at mom’s place, my plate worked overtime taking in as much rice and ulam as it could while I dined.
The sinigang, hands down, was my favorite. The asim of the broth, the texture of the miso, chunkiness of the tomatoes and tastiness of the talakitok all sealed by the hot and spicy taste of the soup just made a perfect sinigang ensemble. So easy to make, too. To date, this has got to be my fave sinigang. My five-star dish, you better make this a staple in your menu soon.
Sinigang na talakitok sa miso
3 slices talakitok (or your choice of fish)
2 pcs panga of talakitok
5 pcs luyang dilaw, peeled and sliced
4 cloves of garlic, minced
1 onion, sliced
2 tomatoes, sliced
4 tbsps miso
3 pcs green chillies (siling pang sigang)
1 pack sinigang mix
5 mustasa leaves
salt and pepper to taste
Fry fish until golden brown. Set aside.
Saute luyang dilaw, garlic, onion, tomatoes and miso. Season with salt and pepper. Pour about 8 cups of water. Add sinigang mix and bring to a boil. Throw in green chillies (you may break them into two to make broth hotter in taste).
Once boiling, throw in fried fish and mustasta leaves. Simmer until it boils one last time. Serve hot:)