Sinigang na Mackerel

Steps

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1. 1
   Heat the cooking oil in a pot and sauté the sliced onion for 35 to 45 seconds.
   ▶ ≈1:31
2. 2
   Add the crushed garlic and sauté for about 35 seconds; if needed, use the oil from the canned mackerel.
   ▶ ≈1:43
3. 3
   Add the crushed ginger and continue cooking for about 1 and a half minutes; ginger helps reduce bloating.
   ▶ ≈2:31
4. 4
   Add the wedged tomatoes and cook for another 1 and a half minutes, using the ripest tomatoes available.
   ▶ ≈2:53
5. 5
   Pour in the oil and liquid mixture separated from the canned mackerel and bring to a boil.
   ▶ ≈3:15
6. 6
   Add half of the required water, cover the pot, and turn to high heat to bring it to a boil faster.
   ▶ ≈4:44
7. 7
   Once boiling, add the cut daikon radish and simmer for about 3 minutes to soften it.
   ▶ ≈5:23
8. 8
   Add the Maggi Magic Sinigang with Gabi mix and stir well; adjust quantity based on desired sourness.
   ▶ ≈5:51
9. 9
   Add the eggplant pieces and cook for about 2 minutes, then add the string beans, okra, and green peppers.
   ▶ ≈6:43
10. 10
    Dissolve the miso paste in a small amount of water and add it to the pot along with the remaining water.
    ▶ ≈4:22
11. 11
    Stir the vegetables and let them simmer for about 1 to 1 and a half minutes to prevent overcooking.
    ▶ ≈7:48
12. 12
    Add the canned mackerel and let it submerge in the hot broth; it doesn't need to be cooked further.
    ▶ ≈8:16
13. 13
    Add the chopped water spinach (including stems) and stir gently, then cover and cook for 2 to 2 and a half minutes.
    ▶ ≈8:37
14. 14
    Season with fish sauce and black pepper to taste.
    ▶ ≈3:37
15. 15
    Transfer the sinigang to serving bowls and serve while hot. Serve with a side of chili and fish sauce for dipping.
    ▶ ≈9:06