Everyone’s favorite ‘Sinigang Salmon Belly sa Miso’ gets an upgrade using Japanese white miso. Its sweet and mellow flavor perfectly complements the sourness of sinigang. This is comfort food on a whole new level!
I think I may have just found the best miso for our beloved sinigang. After trying various types of miso, I am finally here writing a recipe.
Japanese white miso’s (shiro) subtle sweetness and mild savory flavor are perhaps the reasons why it went perfectly well with the sinigang. It brings out the best flavor of the salmon and lifts up the delicious sourness of the broth.
It is worth a try! I promise.
Not all white miso are created equal
Choose an all-natural miso paste. At the very least, it should only contain water, soybeans, rice, and salt. It should not have other seasonings that could clash with the sinigang flavor. So check the label before buying.
Miso can be found in most supermarkets, Asian market, and online shops. In fact, I found one on Amazon.
Prepare the salmon belly
Buy a pack of salmon belly that has already been descaled. Wash it thoroughly and remove any slime and impurities. Cut it into medium size pieces so its easier to serve.
If you happen to find a pack that includes the head and bones of the fish, the better! It will make the best and delicious salmon broth.
The easiest way of cooking Sinigang with white miso
The popular method of cooking miso in the Philippines is sauteeing it with garlic, tomatoes, ginger, and onions. In this recipe, we are going to apply the Japanese method which is quick and gentle simmer.
- Add the ginger to a pot of boiling water. Infusing it into the broth helps improve the fishy taste of the salmon.
- To retain the bright color of the vegetables, blanch them before adding the fish. Remove from the pot just before it fully cooks, with the exception of the green chilies and radish (if using). Note that this is an optional step. You can add the vegetables and the salmon all together BEFORE adding the pangsigang agent and the miso paste.
- Add the tomatoes, onions and the salmon belly. DO NOT STIR. A Thai chef once told me, that stirring the fish as soon as it’s added to boiling water intensifies the fishy smell.
- Pour the fish sauce and your choice of souring agent. For convenience, you can use tamarind based powder.
- Finally, add the miso paste. Stir it gently with the broth until the paste is completely dissolved. Turn off the heat after 2 minutes. That is literally it! Easy and quick!
As with any other sinigang dishes, this deliciousness is best served warm and eaten with rice. Oh, so comforting!
Watch the video on how to make Sinigang Salmon Belly in Japanese White Miso
- 5 cups water
- 1 thumb ginger peeled, sliced
- 2 medium size tomatoes sliced
- 1 whole onion sliced
- 2 pieces green chili sili pangsigang
- 500 grams salmon belly slice into serving pieces
- 2 tablespoons fish sauce
- 1 1/2 tablespoons souring agent* i used Knorr sinigang mix
- 1/4 cup white Japanese Miso add more if desired
- 4 pieces okra ends trimmed
- bunch mustard leaves trim off stem, halved
- other alternatives radish, bok choy, long string beans, kangkong
- In a pot, bring water to boil. Add ginger. Infused for 3 minutes.
- Add your choice of vegetables and green chilies to the boiling water and blanch. Remove from the pot once half done (except for the chilies and radish) and set aside. Transfer to an ice bath for greener vegetables (this step is optional, see notes).
- Add tomatoes and onions. Let it cook for 2 to 3 minutes. Next, add the slices of salmon belly. Cook for 2 to 3 minutes. DO NOT STIR.
- Pour fish sauce and choice of souring agent or sinigang mix. Lightly stir. At this point, taste-test and adjust the sourness according to your preference.
- Lower the heat then add the white miso paste. Gently stir until miso paste is dissolved, about 2 to 3 minutes. Turn off heat. Top with the cooked vegetables. Serve immediately with rice.
- Choose an all-natural miso paste. At the very least, it should only contain water, soybeans, rice, and salt. It should not have other seasonings. So check the label before buying.
- Blanch the green vegetables before adding the fish to retain the color and fresh texture (with the exception of the green chilies and radish if using. This is an optional step. You can add the vegetables and the salmon all together so they cook at the same time BEFORE adding the souring agent and the miso paste.
- Other vegetable alternatives for Sinigang are daikon radish, bok choy, eggplant, kangkong or water spinach.
- Other souring agents (pangpa-asim) that can be used: calamansi, kamias, batwan, fresh tamarind.
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