Imagine a steaming bowl of tangy, savory goodness that will transport your taste buds straight to the heart of the Philippines! Sinigang na Salmon sa Miso is not just a soup; it's a culinary adventure that combines the rich, umami flavor of miso with the delicate texture of fresh salmon and a medley of vibrant vegetables. This traditional Filipino dish is about to become your new obsession, promising to warm your soul and tantalize your senses with every single spoonful.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500g salmon, cut into steaks
- 1 onion, quartered
- 2 medium tomatoes, quartered
- 1 cup miso paste
- 2-3 cups water
- 1 cup radish, sliced
- 1 cup water spinach (kangkong)
- Salt and pepper to taste
Instructions
- Start by preparing all your ingredients. Cut the salmon into steaks, quarter the onion and tomatoes, slice the radish, and rinse the water spinach (kangkong) under cold water. Set everything aside.
- In a large pot, add 2-3 cups of water. The amount of water can be adjusted depending on how soupy you want your sinigang. Place the pot over medium heat.
- Once the water is warm, add the quartered onion and tomatoes to the pot. Allow them to simmer for about 5 minutes until the tomatoes start to soften and release their juices.
- Next, stir in the miso paste into the pot, ensuring it dissolves completely in the water. This will create a flavorful base for your soup.
- After the miso paste is well incorporated, add the sliced radish to the pot. Let it cook for about 10 minutes, or until the radish is tender.
- Once the radish is cooked, gently add the salmon steaks to the pot. Be careful not to break them apart. Allow the salmon to simmer for about 5-7 minutes, or until it is cooked through and flakes easily with a fork.
- While the salmon is cooking, taste the broth and season with salt and pepper according to your preference. Remember that miso paste can be salty, so adjust accordingly.
- Finally, add the water spinach (kangkong) to the pot and stir gently. Allow it to cook for an additional 2-3 minutes until the greens are wilted but still vibrant in color.
- Once everything is cooked, remove the pot from heat. Serve the Sinigang na Salmon sa Miso hot, garnished with additional vegetables if desired. Enjoy your delicious Filipino dish!
Tips
- Choose Fresh Ingredients: The key to an outstanding Sinigang is using the freshest salmon and vegetables possible. Look for wild-caught salmon and crisp, seasonal produce.
- Miso Matters: Not all miso pastes are created equal. For this recipe, try using white or yellow miso for a milder, slightly sweet flavor that complements the salmon perfectly.
- Don't Overcook the Salmon: Salmon cooks quickly, so watch it carefully. It's done when it flakes easily with a fork but still remains moist and tender.
- Adjust the Sourness: Traditional Sinigang is known for its sour taste. If you want more tang, consider adding a splash of tamarind paste or calamansi juice.
- Serve Immediately: This dish is best enjoyed hot, right after cooking. The vegetables should remain vibrant and the salmon should be perfectly flaky.
- Make It Your Own: Feel free to add or substitute vegetables based on what's available. Eggplant, green beans, or bok choy can also work wonderfully in this recipe.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
