Sinigang na Salmon sa Miso

Salmon heads simmered in a sour miso broth with okra, mustard leaves, tomato, and long green peppers. The miso rounds out the tamarind sourness and gives the soup a savory body that pairs well with the rich, fatty salmon.

Prep Time5

Cook Time35

Total Time40

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, one-pot, quick, Savory, sinigang na salmon sa miso

Servings: people

Calories: 287kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Cooking pot A 5 to 6 quart pot holds the salmon heads and broth without crowding.
1 Ladle Use it to skim the foam that rises after the salmon heads go in.

Ingredients

3 pieces salmon heads cut in half lengthwise
2 pieces Knorr Sinigang na May Miso Recipe Mix 25 grams per pack
1 bunch mustard leaves washed and trimmed
12 pieces okra stem ends trimmed
2 pieces medium tomatoes wedged
3 pieces long green peppers
2 pieces medium yellow onions wedged
6 to 8 cups water
0.5 teaspoon ground black pepper
2 to 3 tablespoons fish sauce patis

US Customary - Metric

Instructions

Pour the water into a cooking pot and bring it to a boil.
6 to 8 cups water
Add the onion and tomato, then let the water boil once more.
2 pieces medium yellow onions, 2 pieces medium tomatoes
Put the salmon heads into the pot and stir.
3 pieces salmon heads
Once the water returns to a boil, add the Knorr Sinigang na May Miso Recipe Mix and stir.
2 pieces Knorr Sinigang na May Miso Recipe Mix
Add the long green peppers. Cover the pot and cook over medium heat for 12 minutes.
3 pieces long green peppers
Add the okra, ground black pepper, and fish sauce. Stir, then cover the pot and cook for 5 minutes.
12 pieces okra, 0.5 teaspoon ground black pepper, 2 to 3 tablespoons fish sauce
Add the mustard leaves. Cover the pot and cook for 3 to 5 minutes.
1 bunch mustard leaves
Transfer the Sinigang na Salmon sa Miso to a serving bowl and serve.

Video

Notes

Sourcing salmon heads – Ask the fish counter to split the heads lengthwise for you so the collar meat and cheeks cook evenly. Salmon bellies work in the same pot if you want more meat per bowl.

Skim the broth – Spoon off the foam that rises during the first few minutes after the salmon goes in. The broth stays clear and the miso flavor comes through cleaner.

Greens swap – Bok choy, spinach, or kangkong stand in for mustard leaves. Add them at the same point in the recipe and cook for 2 to 3 minutes.

Storage – Refrigerate leftovers in a covered container for up to 2 days. Reheat over low heat until it steams so the salmon holds together.

Scaling – Doubling the salmon means doubling the recipe mix and using 12 cups of water. Season with fish sauce at the end since the mix already carries salt.

Nutrition