📝 About This Recipe
A soul-warming Filipino classic, Sinigang na Isda sa Batan elevates the traditional sour broth with the addition of 'Batan' or yellow miso, creating a rich, umami-packed depth. This dish features buttery chunks of fresh fish and crisp local vegetables simmered in a perfectly balanced tamarind base. It is the ultimate comfort food, celebrated for its complex interplay of sour, salty, and savory notes that dance on the palate.
🥗 Ingredients
The Fish
- 800 grams Maya-maya (Red Snapper) or Salmon Head/Steaks (cleaned and sliced into serving pieces)
- 1 teaspoon Salt (for rubbing on the fish)
Aromatics and Base
- 1/2 cup Yellow Miso Paste (Batan) (traditional fermented soybean paste)
- 2 inch piece Ginger (peeled and sliced into medallions)
- 1 medium Red Onion (quartered)
- 3 medium Tomatoes (ripe, quartered)
- 4 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (for sautéing)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
Broth and Sourant
- 6-8 cups Rice Wash (Hugas Bigas) (water from the second rinse of rice for a thicker broth)
- 40 grams Tamarind Sinigang Mix (or 1 cup fresh tamarind juice)
Vegetables
- 1 medium Radish (Labanos) (peeled and sliced diagonally)
- 1 bunch Mustard Leaves (Mustasa) (ends trimmed)
- 3 pieces Long Green Chili (Siling Haba) (whole)
- 6-8 pieces Okra (tops trimmed)
- 2 small Eggplant (sliced into rounds)
👨🍳 Instructions
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1
Season the fish pieces lightly with salt and set aside for 10 minutes to firm up the flesh.
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2
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
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3
Sauté the garlic, onions, and ginger until fragrant and the onions become translucent, about 3 minutes.
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4
Add the tomatoes and cook, mashing them slightly with your spatula to release their juices.
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5
Add the miso paste (batan) to the pot. Stir-fry for 2 minutes to slightly toast the miso; this develops a deeper, nuttier flavor.
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6
Pour in the rice wash. Bring the mixture to a gentle boil, then lower the heat to simmer for 5 minutes.
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7
Add the tamarind mix (or fresh juice) and the fish sauce. Stir well to ensure the miso is fully dissolved.
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8
Add the sliced radish and long green chilies. Simmer for 3 minutes until the radish starts to soften.
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9
Carefully slide the fish pieces into the simmering broth. Do not stir too vigorously to avoid breaking the delicate fish.
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10
Add the okra and eggplant. Cover the pot and simmer for 5-7 minutes, or until the fish is opaque and cooked through.
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11
Taste the broth. Adjust the seasoning with more fish sauce for saltiness or tamarind for sourness if desired.
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12
Turn off the heat and add the mustard leaves (mustasa). The residual heat will perfectly wilt the greens without overcooking them.
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13
Let the soup rest for 2 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use rice wash (the water from rinsing rice) as your base; the starch gives the soup a beautiful body that plain water lacks. Sautéing the miso paste before adding liquid is the 'secret' step that removes the raw bean taste and adds a smoky depth. Avoid overstirring once the fish is in the pot; fish like Maya-maya or Salmon can flake easily and turn the soup cloudy. If you cannot find mustard leaves, bok choy or spinach are excellent substitutes, though mustard leaves provide the most authentic peppery bite. For an extra kick, gently poke one of the green chilies with a fork while it's simmering to release a hint of spice into the broth.
🍽️ Serving Suggestions
Serve steaming hot in a large communal bowl alongside a plate of warm, fluffy white jasmine rice. Provide a small side saucer of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for dipping the fish. Pairs beautifully with a side of crispy fried fish or 'Tuyô' (dried salted fish) for a texture contrast. A cold glass of calamansi juice or iced pandan tea balances the savory-sour profile of the stew. For a complete Filipino feast, serve with a side of sautéed mung beans (Ginisang Monggo).