Bangus Sinigang sa Miso (Fish Sinigang with Miso)

Steps

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1. 1
   Rinse the bangus thoroughly and pat dry. Lightly salt the entire fish and let it rest for about 10 minutes to absorb the salt.
   ▶ ≈2:03
2. 2
   Heat oil in a deep cooking pot to medium temperature. Carefully fry the salted bangus for approximately 1.5 minutes per side until the skin is golden, keeping the inside partially cooked. Remove and set aside on a paper towel.
   ▶ ≈2:50
3. 3
   In the same pot with the remaining oil, sauté the onion until the layers separate. Add tomato and stir for about 1 minute to release the flavors.
   ▶ ≈6:00
4. 4
   Add water to the pot and bring to a boil. Reduce heat to the lowest setting and add the miso paste, stirring to combine.
   ▶ ≈7:29
5. 5
   Place the fried bangus into the broth and simmer gently on low heat for 8 to 12 minutes until the fish is fully cooked through.
   ▶ ≈8:25
6. 6
   Add the Maggi Magic Sinigang seasoning mix and stir gently to combine. Taste the broth to check the sourness level.
   ▶ ≈9:59
7. 7
   Add the okra, string beans, and long green chilies. Stir gently to incorporate, cover the pot, and continue simmering for 2 to 3 minutes until the vegetables are tender.
   ▶ ≈11:04
8. 8
   Season with fish sauce and ground black pepper. Add the kangkong leaves and turn off the heat, letting the residual heat gently wilt the leaves for about 2 minutes.
   ▶ ≈12:32
9. 9
   Transfer to a serving bowl and serve hot. Enjoy the aromatic and flavorful sinigang.
   ▶ ≈14:24