This Filipino comfort food Miso Salmon Belly Sinigang is a savory and tangy soup made with salmon belly, tamarind paste or powder, miso paste, vegetables, aromatics, and spices. The blend of tartness, umami, and warmth is a wonderful treat for cold and rainy days.
Can you imagine a steaming bowl of yummy sinigang, brimming with vibrant colors and enticing aromas? Sinigang na Salmon Belly sa Miso takes this delectable dish to a new level of goodness. It's a visual feast, with tender pink salmon belly slices floating alongside a bountiful assortment of vegetables. Fish Sinigang is one of the most comforting, satisfying, and filling soups with so much flavor.
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Ingredients
I wrote some helpful notes for you to make Sinigang na Salmon Belly sa Miso with success. For a printable recipe with exact measurements and instructions, check the recipe card below.
- Salmon Belly - Salmon belly strip is a fatty cut from salmon fish. You can also use salmon head, or fillet if salmon belly is not available. You can find this in most Asian Stores in the US or around the world. Sometimes, you can go to a seafood market and ask for a salmon belly too.
- Tomatoes - Use ripe tomatoes to bring some sweet and tangy flavor.
- Onion and Ginger - Aromatics that will intensify the flavor.
- Vegetables - You can add okra, eggplant, string beans, and leafy greens to add more nutrients to your dish.
- Tamarind - Tamarind powder or tamarind paste that is located in the Asian Store. This is what you need a tangy and tart flavor. If you are using a tamarind paste, be sure to dilute it just like miso paste.
- Miso Paste - Miso has an umami flavor that adds a savory taste.
- Fish sauce - For seasoning the soup. Substitute with salt if needed.
Instructions
Prepare all your ingredients before starting cooking for a smooth cooking process. This fish sinigang cooks very fast so your ingredients should be ready too. Cut your tomatoes, onions, ginger, garlic, and vegetables if needed.
- In a pot, pour 2 tablespoons of cooking oil. Saute your ginger and onion until translucent. Then add the diced tomatoes and cook for 2 minutes.
- Pour 4 cups of water and bring it to a boil, for about 3-5 minutes. You can also use fish stocks to add more flavor.
- Once it's boiling, use a half cup of boiling water to dissolve the miso paste. If you are using tamarind paste, you can dissolve and blend them together. Add them to the boiling pot.
- Add the salmon belly, okra, or any veggies except leafy green, tamarind powder if that's what you are using, fish sauce, and black pepper into the boiling pot and let everything cook for about 5-7 minutes. Turn off the heat and add your leafy greens. It will cook from the residual heat.
Storage and Reheating Tips
Storage Tips: Store the leftover soup after cooling in an air-tight glass container. Put it in the refrigerated and it should be good for 2-3 days.
Reheating Tips: To reheat sinigang, transfer it in a small saucepan and turn the heat on medium. Reheat it until warm thoroughly.
Helpful Tips
- Don't overcook the salmon. Salmon cooks quickly, so add it to the soup when the vegetables are almost done to avoid overcooking. It should only take a few minutes for the salmon to cook through. Overcooked salmon can become dry and lose its flavor.
- Keep an eye on cooking the vegetables. Overcooked vegetables lose their nutrients and become mushy, while undercooked ones can become too crunchy.
Why I Think You Will Love This
- This Filipino sour soup is a comfort dish. It is very satisfying and delicious.
- Perfect soup for cold and rainy weather.
- Quick and easy to make.
Your Questions and the Answers
Cut the salmon belly into serving-sized pieces. Remove the scales and any bones if they haven't been removed already. Season the salmon with a little salt and pepper before adding it to the soup.
Yes! While fresh is preferred for the best texture and flavor, frozen salmon can be used too. Thaw it in the refrigerator the night before using it, and be sure to pat dry with a paper towel to remove excess moisture.
If you can't find tamarind, you can use tamarind paste or concentrate, which is more readily available in most Asian Stores. Alternatively, you can use calamansi, lemon, or lime juice as a souring flavor, though it will give the soup a slightly different flavor.
After adding the fish to the dish, leave it undisturbed for a few minutes to let it cook a little bit along with the other ingredients. This will avoid the fishy smell.
Sauteing garlic and onions before adding the liquid helps enhance their flavors and gives the sinigang a more robust taste. While it's not strictly necessary, it's a recommended step for better results.
Sinigang is typically served with cooked rice, salted egg tomato salad, stir-fried or steamed vegetables, fried tofu, and fresh fruits.
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Miso Salmon Belly Sinigang
Equipment
Ingredients
- 1½ pound salmon belly
- 2 tablespoons cooking oil
- 4 cups water
- 1 small onion thinly sliced
- 1 inch ginger thinly sliced
- 1 cup tomatoes diced
- 2 tablespoons miso paste
- 1½ cup okra
- 2 large green chiles
- 2 tablespoons tamarind
- 1 bunch leafy greens (spinach, bok choy)
- 2 tablespoons fish sauce
- ¼ teaspoon black pepper
Instructions
- In a pot, pour 2 tablespoons of cooking oil. Saute your ginger and onion until translucent. Then add the diced tomatoes and cook for 2 minutes.
- Pour 4 cups of water and bring it to a boil, for about 3-5 minutes. You can also use fish stocks instead of water to add more flavor.
- Once it's boiling, use a half cup of boiling water to dissolve the miso paste. If you are using tamarind paste, you can dissolve and blend them together. Add them to the boiling pot.
- Add the salmon belly, okra, or any veggies except leafy green, tamarind powder if that's what you are using, fish sauce, and black pepper into the boiling pot and let everything cook for about 5-7 minutes.
- Turn off the heat and add your leafy greens. It will cook from the residual heat. Serve while it's hot.
Notes
Recipe Notes:
- Don't overcook the salmon. Salmon cooks quickly, so add it to the soup when the vegetables are almost done to avoid overcooking. It should only take a few minutes for the salmon to cook through. Overcooked salmon can become dry and lose its flavor.
- Keep an eye on cooking the vegetables. Overcooked vegetables lose their nutrients and become mushy, while undercooked ones can become too crunchy.
- Store the leftover soup after cooling in an air-tight glass container. Put it in the refrigerated and it should be good for 2-3 days.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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