Fish Sinigang (Sour Soup) in Miso

• 1 1/2 lb Firm white fish (I use 2 trout each cut into about five pieces)
• 2 md Onions; each cut into 8 pieces
• 2 md Tomatoes; chopped -or-
• 1 cn Chopped or stewed tomatoes
• 2 Cloves garlic; crushed
• 1 tb Oil or equivalent liquid to saute
• 3 tb White miso (soybean paste)
• 1 Thumb-sized piece of ginger; peeled and sliced
• 1 md Daikon (Japanese white) radish; sliced diagonally, -or-
• 2 bn Small red radishes; sliced or whole
• 1 tb Asian fish sauce
• 1/2 c Lemon juice (or tamarind water if you can get it)
• 4 c Water (up to)
• 6 Banana peppers or other small whole peppers (optional) (up to)
• 10 Leaves mustard greens or other leafy green

Instructions

1. 1

   Saute garlic, onions, ginger, tomatoes.

2. 2

   Dissolve miso in tomato juice (if using canned) or a little water and add to saute.

3. 3

   Add fish, allow to cook for a couple of minutes.

4. 4

   Set aside.

5. 5

   In a large sauce pan combine radish, fish sauce, lemon juice and water.

6. 6

   Boil for two minutes.

7. 7

   Add fish mixture and peppers.

8. 8

   Simmer 3-4 minutes or until fish is done.

9. 9

   If using mustard, add greens just before serving. (If you use something sturdier like kale, add it with the peppers so it cooks for a few minutes.) Serve with steamed rice and pass the fish sauce for those who like more sodium.