This is a popular Filipino soup dish usually eaten for lunch with rice. Several variations of this soup dish abound in the Philippines. However, I suggest that the green chiles should never be excluded.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
404 Calories
Recipe Instructions
Step 1
Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
Step 2
Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.
Ingredients
2 tablespoons vegetable oil
5 cups water
1 onion, sliced
2 tomatoes, sliced
2 pounds red snapper fillets
3 cloves garlic, crushed
1 (1 inch) piece fresh ginger, sliced
3 tablespoons miso paste, or more to taste
1 teaspoon patis (fish sauce), or to taste
1 white (daikon) radish, sliced
3 green chile peppers, or more to taste
1 bunch Chinese mustard greens with stalks
2 tablespoons kalamansi (Filipino lemon) juice, or more to taste
