Some Saturdays we feel really lazy and want to just buy our lunch and eat it in the comfort of home… in other words, not eat at a restaurant. And if I happen by the Salcedo market, I will almost always drop by at Tita Cely Kalaw’s stall and I don’t really have to think at all… a couple of orders of laing, several more of langka in gata, some bicol express, lechon kawali and occasionally a soup catches my fancy. Last Saturday, I was stunned by the size of the fish heads in her sinigang sa miso and I decided to try her soup. One order included half of a humongous fish head, several cups of broth and a nice amount of mustasa (mustard greens) and other veggies. The photos here were taken outdoors under the dapples sunlight in the shadows of a santol tree. The reheated soup was absolutely delicious. The broth had a wonderful balance of sourness, saltiness and murkiness or mouth feel. The fish was delicious and the whole bowl screamed simple yet delicious comfort food. If you will recall, I did a post on a similar dish, albeit made with dalag or mudfish, a couple of months ago, here.
I have never cooked this particular dish at home, but I sure want to learn how to. After all, this is yet another version of sinigang to add to the many versions I have featured so far on this blog, some soured with tamarind, others with green mango, batuan, kamias, guava, etc. If you want to see nearly a dozen different sinigang recipes, click here and scroll down the main post for links to other sinigang versions featured here on marketmanila.com. Oh, and while I am on the subject of sinigang, can you think of any other souring agents used in sinigang besides, tamarind, vinegar, kamias, green mangoes, unripe sineguelas, guavas, batuan, sampaloc leaves, alibangbang, unripe pineapple, santol, balimbing, kalamansi or dayap or other citrus?