Fish Soup with Miso Dip

Fish Soup with Miso Dip

Although whole fish (traditionally dalag or snakefish) is used for this dish in the Philippines, any firm-textured white fish fillets or steaks may be used. The fish is boiled with ginger and garlic, and served with an appetizing miso dip. Try using the water from rinsed rice instead of plain water

Ingredients:

 1 lb (500 kg) white fish fillets or steaks

1 tablespoon oil

3 cloves garlic, crushed with the side of knife

1 onion, sliced

5 cups (1.25 liters) water (preferably rice washing water)

One 2-in (5-cm) piece ginger, peeled and sliced

1 1/2 teaspoons salt

1 teaspoon whole black peppercorns

4 cups (400 g) chopped cabbage (from about 1/2 head cabbage)

Miso Dip

1 tablespoon oil

3 cloves garlic, crushed with the side of knife and minced

1 small onion, sliced thinly

1 tomato, chopped

3 tablespoons miso paste

1 tablespoon fish sauce

4 tablespoons water

Serves 4 

Preparation time: 15 minutes 

Cooking time: 30 minutes

Direction:

1. Cut the fish into 2-inch (5-cm) pieces.
2. Heat the oil in a skillet over medium heat. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent.
3. Bring the water to a boil in a saucepan. Reduce the heat to medium and add the fish, ginger, salt, peppercorn and sautéed garlic and onion. Cover and cook for 10 minutes. Add the cabbage and cook for 5 minutes, or until soft.
4. To make the Miso Dip, heat the oil in a skillet over medium heat. Add the garlic and sauté until lightly brown. Add the onion and sauté until translucent. Add the tomato, miso, fish sauce, and water. Stir over medium-low heat for 5 minutes. You can serve the dip either at hot or at room temperature.
5. Serve the soup with the Miso Dip and steamed rice.