Ingredients

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

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Instructions

1. Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are 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. Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.