Salmon Sinigang with Miso
A savory-sour Filipino soup featuring salmon belly and heads simmered in a mellow yellow miso broth brightened with tamarind. Packed with radish, vegetables and long green chilies, this comforting sinigang is hearty and perfect with steamed rice.
Yield
4
Time
1 hour 20 minutes
Ingredients
500 g salmon belly
2 salmon heads
1 whole onion, sliced
30–40 g ginger, roughly chopped
15 cloves garlic, sliced
250 g cherry tomatoes (or tomatoes of choice)
120 g yellow miso paste (preferably Filipino-style, milder than Japanese miso)
Fish sauce (patis), to taste (suggest starting with 2 tbsp)
Salt, to taste
Mustard greens (mustasa), enough for 4 servings
1 cup pea eggplants (or regular eggplants, optional)
Okra, as desired
String beans, as desired
3 long green chilies (sili pansigang)
1 whole radish, cut into 1/4–1/2-inch discs
Water, as needed
Souring agent:
20 pieces unripe tamarind, broken
500 ml water (for tamarind soak/extract)
Instructions
Step 1
Make the tamarind souring agent: Place the broken unripe tamarind in a small pot with 500 ml water. Simmer gently for 20–30 minutes until the liquid is fragrant and concentrated. Strain and reserve the tamarind extract; discard solids.
Step 2
In a soup pot, add a splash of oil (optional) and sauté the sliced garlic, chopped ginger, sliced onion, and tomatoes over medium heat until softened and the tomatoes become jammy, about 5–8 minutes.
Step 3
Add the radish discs to the pot.
Step 4
Stir in the yellow miso paste, then add enough water to fill the pot to your desired soup level (about 1.5–2 liters depending on pot size). Bring to a simmer.
Step 5
Simmer the broth for about 25–30 minutes, or until the radish begins to soften.
Step 6
Add the salmon belly and salmon heads to the simmering broth. Season with fish sauce (patis) and salt to taste. If using eggplant, add it now so it cooks through with the fish.
Step 7
Simmer gently just until the salmon is cooked through, about 5–8 minutes (avoid vigorous boiling to prevent breaking the fish apart).
Step 8
Add the reserved tamarind extract a little at a time, tasting and adjusting until you reach your preferred sourness.
Step 9
Add quick-cooking greens (mustard greens), okra, string beans and the long green chilies in the last 1–2 minutes to retain some crunch and bright color.
Step 10
Turn off heat, adjust seasoning with more fish sauce or salt if needed. Serve hot.
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