Tasty Trevally (Talakitok) Fish Stew (Sinigang) in Miso

Because it is Holy Week, it is customary for folks in the Philippines, especially those who celebrate it, or those who are Catholics, or with similar religions, to only eat fish or vegetable dishes during the whole week.

My husband and I went to the market and there were plenty of fishes, different kinds and varieties.  I have to agree that almost all fish dishes are superb.  A dish can even be sublime.  That is if you know how to prepare them properly and cook them accordingly.

The most common and easy to prepare fish dish in the Philippines is sinigang .  It is a fish viand stew or soup cooked with some vegetables in it.  There are some variations though.  They depend on what province or region they originate.  Some recipes are even a combination or an improved version.  Whatever the recipe is, the most important thing to remember is that the fish (es) must be fresh. Well, I guess it is held true for all types of meat, too (hog and cattle, for example).  I have not heard of chicken sinigang though.

Now, back to the tasty trevally fish or what we call in the Philippines, talakitok .  Talakitok is a very tasty fish when cooked.  There are many recipes one can do with the fish.  But I digress.  I will be talking only about that tasty talakitok fish stew in miso, or simply TALAKITOK SINIGANG IN MISO.

This is a variation of sinigang dishes because not all sinigang recipes has miso.  Miso paste is the special ingredient for this type of sinigang that makes it a tasty dish.

We are a family of four so we do not need to buy many fishes for the recipe. Only buy enough. For example, if you are to buy a medium sized talakitok , four (4) slices of the fish meat and half of its head will do for us. The fish meat must be firm and pinkish. The eyes must be crystal clear.

(YOU CAN VIEW A LARGER PIC UPON CLICKING.)

We will be needing these:

• two (2) tbsps of cooking oil; preferably vegetable oil
  
• three (3) medium sized tomatoes, sliced; they do not need to be over ripe but just right enough in color and texture
• two (2) medium sized red onions, sliced
• six (6) pieces of medium sized garlic, pounded but not too much; this process is better than slicing because it brings out the flavor more (this makes a tablespoonful of garlic)
  
• one (1) tablespoonful ginger, julienned
• miso paste; a nice miso paste is yellowish in color
• three (3) cups of water
  
• tamarind (sampalok) soup base mix, or if you want the real tamarind, boil the fruits and crush the juice out to combine with the stew
• mustard leaves (mustasa), the stem and leaves cut into an inch each
• a raddish (about 10 inch long or its equivalent), cut into 1/4 inch thick; diagonally sliced.
• three (3) pieces green finger chilis
• salt to taste
  

1. Pour 1 1/2 tbsp of cooking oil into the pan. Sautee the ginger until brown. Set aside.
2. Place the garlic and sautee until brown. Do not burn. It will give the recipe a bad taste.
   
3. Place the red onions and sautee until they look cooked already.
4. Place the tomatoes next; sautee until they all wilted.
5. Sautee the mustard stem and the raddish for a while.
6. Mix the miso paste in a medium bowl of water then add it to the ingredients.
   
7. Add three (3) cups of water; bring to a boil.
8. Add the fish and the mustard leaves; add salt to taste.
9. Bring to a boil.
10. Add the green finger chilis.
    
11. Simmer until the fish looks ready for the taking. :)