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
Love this recipe? Show me what you made on Instagram or Facebook and tag me at @rivertenkitchen or hashtag it at #rivertenkitchen
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