Filipino Fish Stew (Paksiw na Bangus)

Ingredients

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• 2 tablespoons vegetable oil
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• 1 onion, sliced
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• 3 cloves garlic, crushed
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• 1 (1 inch) piece fresh ginger, sliced
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• 2 tomatoes, sliced
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• 3 tablespoons miso paste, or more to taste
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• 1 teaspoon patis (fish sauce), or to taste
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• 5 cups water
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• 2 pounds red snapper fillets
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• 1 white (daikon) radish, sliced
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• 1 bunch Chinese mustard greens with stalks
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• 3 green chile peppers, or more to taste
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• 2 tablespoons kalamansi (Filipino lemon) juice, or more to taste
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Instructions

1. 1
   Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until onion is translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
2. 2
   Pour water into the pot; bring to a boil. Add snapper fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in mustard greens, chile peppers, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.