Sinigang na Salmon
Rich salmon belly simmered in a tangy tamarind broth with miso paste, served with fresh vegetables including daikon radish, okra, and mustard greens. A soul-warming Filipino classic that delivers bold, comforting flavors in every spoonful.
Servings: 4 people
Calories: 232kcal
Cost: $$
Ingredients
Instructions
- Heat oil in a cooking pot. Sauté the garlic until it starts to brown.3 tablespoons cooking oil, 5 cloves garlic
- Add the ginger, onion, and half of the tomatoes. Sauté until the onion and tomatoes soften.3 thumbs ginger, 1 piece onion, 3 pieces tomatoes
- Add the miso paste. Stir.3 tablespoons miso paste
- Put the salmon belly into the pot. Cook for 1 minute.1/2 lb salmon belly
- Pour in water and let it boil.
- Add the daikon radish and sinigang mix. Cook for 3 minutes.4 ounces daikon radish, 1½ ounces sinigang mix
- Add the okra, string beans, and remaining tomatoes. Cook for 5 minutes.8 pieces okra, 8 pieces string beans, 3 pieces tomatoes
- Season with ground black pepper and fish sauce.
- Add the mustard leaves. Turn off the heat and cover the pot for 3 minutes before serving.1 bunch mustard leaves
- Serve with rice. Share and enjoy!
Notes
- For best results, use fresh salmon belly for its rich, fatty texture that complements the sour broth.
- Miso paste adds umami depth to the traditional sinigang flavor profile.
- Don't overcook the vegetables to maintain their texture and nutritional value.
- Adjust the amount of sinigang mix according to your preferred level of sourness.
- Storage: Best consumed fresh, but can be refrigerated for up to 2 days.
Nutrition
Calories: 232kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 3034mg | Potassium: 613mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1420IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 3mg