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In a blender, pulse garlic, onions, fresh turmeric, lemongrass, and kaffir lime leaves. Add about 2 tbsp of oil to create a paste. You can also opt to pound it in a mortar and pestle until you create a paste.
Place stock pot on medium heat and pour in your cooking oil. Sauté paste for about 2–3 minutes and then add tomatoes and sauté for another 2 minutes or until tomatoes are soft and roasted. Add the miso paste and sauté for another minute before pouring in the tamarind water.
Add about 500ml of water and let simmer for about 10 to 15 minutes before dropping the fish. Let simmer for about 5-7 minutes before dropping the mustasa leaves, sigarilyas, and labanos.
Pour in the fish sauce to season and let simmer for another five minutes. Season to taste.
Once cooked, serve with some wansoy / cilantro and chopped red chilies on top.
Ingredients
Directions
In a blender, pulse garlic, onions, fresh turmeric, lemongrass, and kaffir lime leaves. Add about 2 tbsp of oil to create a paste. You can also opt to pound it in a mortar and pestle until you create a paste.
Place stock pot on medium heat and pour in your cooking oil. Sauté paste for about 2–3 minutes and then add tomatoes and sauté for another 2 minutes or until tomatoes are soft and roasted. Add the miso paste and sauté for another minute before pouring in the tamarind water.
Add about 500ml of water and let simmer for about 10 to 15 minutes before dropping the fish. Let simmer for about 5-7 minutes before dropping the mustasa leaves, sigarilyas, and labanos.
Pour in the fish sauce to season and let simmer for another five minutes. Season to taste.
Once cooked, serve with some wansoy / cilantro and chopped red chilies on top.
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