Sinigang na Bangus sa Miso

Ingredients:

• 1/2 kilo milkfish (bangus), scaled and gutted
• 2 tsps of iodized coarse salt
• 3 tbsps cooking oil & more for frying the fish
• 3 cloves garlic, crushed
• a large chunk, about 50 grams, ginger, sliced thinly
• 1 medium red onion, sliced thinly
• 2 large red overripe tomatoes, sliced thinly
• 75 grams, 1" thick slice, of miso
• 2.5 tbsps fish sauce
• 1 liter of rice wash or water
• 1 med (200 grams) radish, sliced at 1"thick diagonally
• 1 small sachet, 28 grams, of sinigang na calamansi recipe mix powder
• 4 pcs finger chilis
• a bunch (175 grams) of mustard greens, sliced

Procedure:

1. Put the milkfish in a bowl. Sprinkle all over half of the salt. Stand aside while preparing the other ingredients.
2. Fry lightly the fish. Set aside.
3. In a different pan, put oil. Saute garlic and ginger. Cook until garlic is golden brown. Follow with onion and tomatos. Cook until very soft.
4. Add in the miso nd fish sauce. Cook until liquid evaporates or aromatic.
5. Pour rice wash. Put in also, the radish and sinigang powder. Cover. Bring to a boil. Continue boiling for a minute or two.
6. Put the lightly fried fish and finger chilis. Cook for 2 minutes.
7. Add in the green mustards. Cook until half-done only.
8. Serve hot and with freshly cooked white rice.