Aired (March 16, 2025): Chef JR Royol cooks this dish for Kapuso actress Analyn Barro at the heart of Mutya ng Pasig Mega Market! Watch this episode now.
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LifestyleTranscript
00:00Earlier, Rapsaroleta got caught in the steamed fish.
00:04There it is!
00:05Where's the fish?
00:06And now that we've sold our favorite fish and vegetables,
00:11it's time to cook the dish we're going to serve later.
00:15I'm just getting inspiration from our favorite Sinigang in Miso.
00:19That's why I'm going to give it a different attack.
00:22So here's our Mustasa.
00:25So what I'm going to do is, I'm going to season our Miso paste and Sinigang powder with our fish fillet.
00:35Then, I'm going to wrap it with our Mustasa.
00:39Then, I'm just going to saute all the vegetables that it chose to garnish or on the side.
00:45I'm just choosing the big leaves.
00:47That's the easiest to wrap on the fish.
00:51What I'm preparing to do here is,
00:54we're going to blanch it because if you don't blanch the leaves,
00:58you'll notice that, for example, if we roll it,
01:01it'll be too crispy and the stems will snap.
01:06To avoid that, we're just going to blanch it quickly.
01:20We have here our Miso paste and then our Tamarind powder.
01:36We're just going to mix this together.
01:39So we have here a very thick paste.
01:42It's like clay consistency of our Miso paste and Tamarind powder or Sinigang mix.
01:48This is what we're going to put inside our fish.
02:04Then, some of the paste on the outside.
02:12We're going to wrap our Mustasa.
02:18So we have here our Pampano Fillet that we seasoned with Miso paste and Sinigang powder.
02:41We wrapped it with blanched Mustard leaves or Mustasa.
02:45So at this point, it's ready.
02:47At the bottom, typically, we don't use this compartment for anything.
02:52It's just for steaming.
02:53But since we have fish bones, I would use that.
03:00Also the head so that we can make our own broth.
03:05And then, in the compartment where we're going to put our fish,
03:09I'm going to put banana leaves.
03:13And our fish.
03:16So we're just going to steam this for about 15 to 20 minutes.
03:20And while we're cooking this, we're going to sauté our garnish.
03:25For our garnish, we're just going to slice some Okra,
03:28Tomatoes, Onions, Red Bell Pepper, and Cilig Labuyo.
03:43And then, I'm just going to put our Miso paste.
03:49So we're just going to put a little bit of water.
04:00That's what's good about cooking when you're right in the middle of the market.
04:03If you're short on ingredients, just leave for now.
04:07So this is a new dish that I'm basically exploring.
04:10I haven't tried our local Miso paste for sauté or as a base for my sauce.
04:18We just use this usually.
04:20It's just sautéed in Miso.
04:21But since we're inventing what we have here,
04:27I came across this.
04:31Since we're inventing what we have here,
04:34I came across this very interesting texture.
04:38It's like you're crushing a red egg but it's not salty.
04:42But it has a bit of sourness that's like you're eating Buron from Pampanga or the North.
04:49So that's what I'm discovering.
04:51And like I said, unlike the Japanese and Korean Miso,
04:55ours is salty.
04:56That's why we have a new fish.
05:04And then I'm just going to mix our Okra, bell pepper, and chili.
05:17So our Okra will be cooked.
05:18Let's just slice the chili.
05:21And then we'll put it.
05:22Okay.
05:25Turn off the heat.
05:26It's perfect.
05:27Our Inisim na Pampano is cooked.
05:29We can now serve.
05:53If you like this video, please subscribe.
05:54Also, I have a second channel.
05:55Please check it out.
05:56I upload weekly.
05:57I'll see you next time.
05:58Bye.
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