Salmon Sinigang sa Miso

Written by on in Filipino, Filipino Dishes, Fish, Seafood, Vegetables
Salmon Sinigang sa Miso
Before you start doing anything else, I recommend reading my tips first, that way, you  might want to follow some ideas and options that will affect your grocery-shopping or the way you will cook and prepare some ingredients. Just like any other subject, there are always rules and guidelines but sometimes rules are meant to be broken, right? It is always good to have it so you can be well-prepared. However, you can cook this dish the way you like it. I bet it will taste delicious and you just feel great abut it. Hope it helps 😉
Sinigang is a very popular dish in Philippines. You can never go wrong cooking and eating them with a bowl of steamed rice. However, the other version of this is adding a miso in it. Miso is a fermented soy paste that is often used to make soup or as a seasoning. With this recipe, we are making a sinigang (tamarind soup) that will include miso. This adds more flavor to the soup and makes it thicker than the usual sinigang which makes it even  more delicious and mouth-watering! With our Miso soup from Philippines, it is pretty common to cook it with fish like milkfish, catfish, or tuna. Salmon is pretty tasty and is meatier than any other so I will cook it with this recipe.
Enjoy!

Prep Time: 25-30 minutes
Cooking Time: 30 mins
Servings: 6-8

Ingredients:

1/2 cup olive oil

2 lbs salmon belly(salmon head is optional)

Ginger – about a thumb-sized (peeled and cut into strips)

2 medium tomatoes(quartered)

1 medium onion(sliced)

1 stalk of green mustard(washed and cut into 2 inches)

3-4 pcs of Anaheim peppers or shishito pepper is also good

1 medium Japanese white raddish (peeled and sliced into bite size)

2-3 stalks of green onions(cut in half)

1 cup of miso(soy bean paste) optional

1 pack of tamarind soup(powder)

1 pack of frozen green tamarind (optional)

1 stalk of lemongrass(or frozen if available)

3 tbsp. fish sauce

1 tbsp. pink salt

5-6 cups of water or more if you prefer more broth

Directions:

  • Rub salmon with salt
  • Heat up pot and pour olive oil
  • Sautee ginger for 2-3 minutes then add onions, and sautee for another minute before adding the tomatoes
  • Pour salt. Keep stirring
  • Put the miso and let it simmer for about 2-3 minutes
  • Pour water and let it boil
  • Drop the raddish and boil for about 5-8 minutes.
  • Add the fish, green onions and pepper, boil for 10-12 minutes
  • Last but not the least put the green mustard leaves
  • Taste to check flavor. Adjust if needed
  • Turn off after 5 minutes
  • Serve with steamed rice
salmon belly sinigang sa miso(soy bean paste)

Tips:

  • Rubbing the salmon with salt after washing makes a big difference to take out the fishy smell and taste. It will taste better when cooked
  • You can use fish like milkfish, catfish, tuna as well
  • If you prefer not to sautee by using oil, you have the option to eliminate it and just boil all the ingredients (except the green mustard leaves and fish) for about 10-15 minutes then add the fish and mustard, then boil for another 15-20 minutes
  • Some of us like eating it with fish sauce as a condiment with crush chilli. This is optional and if you like it, go ahead. The only downside is you will only trigger you appetite even more so you’re going to consume more rice! lol! Hmm…yumm. Omg,  I’m already drooling now…;=P

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

DISCLAIMER: As someone who’s only passionate about cooking and determines healthy food to eat, I am not a doctor, nor do I intend for the following to cure, prescribe, or heal any disease or ailment. Please see a medical professional before consuming anything medicinally, changing your diet, or seeking holistic healing practices. Eat/Drink at your own risk…;p

Currently residing in the bay area of Golden State, California. This started just to keep track on all my recipes to share with fam and friends. I am originally from Philippines, half Filipino(Mom), half Chinese(Dad). Lived in Big Island, Kona, Hawaii for 3 years as well. One of my passions is cooking and learned it as early as 15 yrs old from my Dad who loves to cook, and never ever writing recipes down, which I have acquired as well. Currently working as a Project Coordinator. I believed that having good food, plain, simple or not, (esp home-cooked meals) on the table, brings family closer. With almost 30 years of experience, I enjoy cooking multiple types of dishes to entertain friends and family as well. Name it – Japanese, Mexican, Italian, Chinese, Filipino, American, Indian, etc. Been in the US of A for about 30 years. Mum of two includes interests in food, photography, fashion, dancing, wine, makeup, skincare, travel, etc. I hope you enjoy the blog! Theresa

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