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Sinigang na Salmon sa Miso
​Chef Melvin Trinidad
BarkadaPDX 

Picture
Filipinos savor this tangy, salty, umami filled dish, brimming with vegetables, meat, or seafood.

We remember the cold nights during the ‘ber months when sinigang would be ​a staple on our dinner tables, made the traditional way with fresh tamarind, tomatoes, and sometimes ​kamias. Yum! 

Melvin adds miso to his dish and cooks the salmon a different way. His twist makes us want to go grocery shopping and make this. 




Ingredients
  • 1 pound skin-on Salmon fillet, cut into 4 equal portions 
  • 1 Salmon head
  • 1 head garlic, halved 
  • 1 yellow onion, peeled and halved 
  • 4 carrots, chopped 
  • 4 stalks of celery, chopped 
  • 1 tablespoon black peppercorns
  • 4 bay leaves 
  • 2 tablespoons vegetable oil, divided 
  • 4 quarts water 
  • 1 jar Tamarind concentrate
  • 2 tablespoons fish sauce
  • ½ cup white miso paste 
  • 1 lemon, juiced 
  • 1 pound cherry tomatoes
  • 1 teaspoon Korean red pepper powder 
  • 2 radishes, finely diced 
  • baby bok choy
  • Salt and pepper to taste 
  • Instant pot (optional) 
  • Cooked rice ​
  • ​2 stalks green onions sliced 

​
Procedure

Soup
 
  1. Pre-heat your oven to 450°F. ​​
  2. On a baking sheet, lay out the fish head/bones, onions, carrots, and celery. Season with 1 tbsp oil, salt, and pepper. Roast in the oven for 30 minutes.
  3. Remove from the oven and add the ​ingredients to the instant pot. Add water, peppercorns, garlic, and bay leaves. Cook on high-pressure setting for 15 minutes. 
  4. While the broth is cooking, place cherry tomatoes in a baking sheet and season with 2 tsp vegetable oil, salt (I used patio salt, available at your Asian market), and Korean red pepper.
  5. Roast the tomatoes in the oven for 10 minutes. Remove and set aside to cool. 
  6. Strain the broth into a pot. Add the miso paste, fish sauce, and lemon juice. Add more fish sauce or salt to taste, if needed. Bring to a simmer over the stove for 5 minutes. 
  7. Blanch the bok choy in the soup mixture for 1 minute. Remove the bok choy and set aside. 
  8. Take your tomatoes and place in a small serving bowl. Add the radishes, mix, and season to taste. 
  9. Set aside.

Pan-Roasted Salmon​
  1. In a large container, dissolve 1/2 cup of salt in 2 quarts (8 cups) of water. This is your brine. 
  2. Submerge the salmon in the brine and let stand at room temperature for 15 minutes. 
  3. Take the salmon from the brine and pat dry. 
  4. Season the salmon with salt, skin side. Season the flesh side of the fish with salt and pepper. 
  5. In a non-stick pan, heat some oil, place the salmon, skin side down on med-low heat. Cook for 8-10 minutes until the skin is crispy. Flip the salmon and cook the meaty side for another 1-2 minutes. 

Putting It All Together

  1. Scoop some rice on your plate. (You can omit the rice and serve the sinigang as a soup. 
  2. Add some broth. 
  3. Add bok choy and place the cooked salmon on one side of your plate. 
  4. Top with the roasted radishes and tomatoes. Garnish with green onions. 
  5. Kain na!
Picture
The Filipino Food Movement® name and illustrations are the copyrighted work of the Filipino Food Movement® a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
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  • Home
  • ABOUT
    • BOARD OF DIRECTORS
  • KULINARYA LIVE!
  • RECIPES
    • Food for the Gods
    • Ahi Ginataan
    • Aligue Pasta
    • Arroz Caldo
    • Black Longganisa Paella
    • Bibingka
    • Atchara
    • Banana Kunafa Cones in Malagos Chocolate
    • Beer Braised Beef Shortrib Caldereta
    • Bangus Sisig
    • Pork Barbecue
    • Beef Kilawin
    • Bicol Express
    • Black Sesame Penoy No Churn Ice Cream
    • Bopis (Sizzling)
    • Boudin Lumpia
    • Bringhe Kapampangan
    • Calamansi Curd & Lime Poppy Seed
    • Chicken Adobo Pie with Homemade Banana Catsup
    • Chicken Binakol
    • Chicken ala King
    • Chicken Relleno
    • Crispy Pork SInigang
    • Clam Sinigang
    • Croquettas & Albondigas Con Patatas
    • Ensaladang Talong (Eggplant Salad)
    • Satori Cocktails
    • Vegan Kare-Kare
    • Ginataang Gulay
    • Ginataang Manok, Kalabasa at Sitaw
    • Grilled Cheese
    • Halo-Halo
    • Impossible Longganisa Ramen Burger
    • Instant Pot Chicken Adobo
    • Jackfruit Adobo Taco
    • Kaldereta Nachos
    • Kilawen Pulpo (Octopus Ceviche)
    • Longganisa Balls
    • Lumpia Burger
    • Lumpiang Sariwa
    • Mango Salsa
    • Mango Salad
    • Misua Almondigas
    • Mit-chado
    • Nilingta Ikan
    • Tsokolate Financier
    • Lamb Pancit with Handmade Noodles
    • Pancit Palabok
    • Pandan Crepe Cake
    • Pol Pog
    • Polvoron
    • Pork Belly Sisig
    • Pork Tenderloin Adobo with Banana Ketchup, Potatoes and Jalapeño Pepper
    • Sinigang Na Salmon sa Miso
    • Sinilihan aka Ginataang Kalabasa at Hipon
    • Shrimp Sinigang
    • Filipino Spaghetti
    • Steak Salpicao Sizzler
    • Filipino Tacos
    • Spiced Heritage Carrots
    • Ube Pudding
    • Ube White Chocolate Chip Macadamia Coolies
    • Ube Whoopie Pie
    • Vegan Crispy Bicol Express
    • Side of Zuke (Zucchini Rice)
  • GLOBAL RESTAURANT DIRECTORY
    • A – B - C
    • CALIFORNIA - Northern
    • CALIFORNIA - Southern
    • D - E - F - G
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    • T - U - V - W
    • CANADA
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    • UNITED KINGDOM
  • BLOG
  • SAVOR FILIPINO SUMMIT
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