Focused recipe
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.
Filipino Updated 4/27/2009
Ingredients
Measured from the catalog payload.
- 1/2 lb salmon belly
- 8 pieces string bean cut into 2 inch pieces
- 8 pieces okra
- 3 pieces tomato wedged
- 4 ounces daikon radish
- 1 mustard leaf
- 1 piece onion wedged
- 5 cloves garlic chopped
- 3 ginger crushed
- 1 1/2 ounces sinigang mix
- 3 tablespoons miso paste
- 3 tablespoons cooking oil
Instructions
10 cooking steps
- Heat oil in a cooking pot. Sauté the garlic until it starts to brown.
- Add the ginger, onion, and half of the tomatoes. Sauté until the onion and tomatoes soften.
- Add the miso paste. Stir.
- Put the salmon belly into the pot. Cook for 1 minute.
- Pour in water and let it boil.
- Add the daikon radish and sinigang mix. Cook for 3 minutes.
- Add the okra, string beans, and remaining tomatoes. Cook for 5 minutes.
- 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.
- Serve with rice. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Fish filipino soup, salmon soup, sinigang, sour soup Public recipe Revision 1
Recipe 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.